The less photogenic dishes (sauces, knife work) are omitted, but otherwise this gallery gives you a pretty good sense of what you’ll be cooking in the Culinary Techniques class.
Cream Puffs
Garniture Bouquetière
French Fries
Viennese Escalopes
Scalloped Potatoes
Chimay Stuffed Eggs
Duchess Potatoes
Fish Sticks, Waffle Basket, Pepper Remoulade
Fish in Parchment Paper
Short Rib Pot au Feu with Horseradish Sauce
Hunter’s Chicken
Steak and Bearnaise Sauce
Lamb Stew
Mussels with Cream and Mushrooms
One Fighting Lobster
Potato “Sundae”
Onion Tart
Assiette des Crudites
Scallops with Sauce Americaine
Pear Tart with Almond Frangipane
Rack of Pork with Braised Lettuce
Grilled Chicken with Devil Sauce
Macedoine des Legumes
Split Pea Soup
A Hot Rack
Basque-style Omelette
Duck a l’orange
French Onion Soup
Hot Braising Legs
Eclairs
Souffles: Cheese, Chocolate, Grand Marnier
Puff Pastry Fruit Tart
Salade Nicoise
Potatoes Anna, Hash Browns
Chicken Fricassee
