Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
from the notes of Chef G “Poeler; cooking in butter and in it’s own juices Narrative: Chef G’s notes speaks to us about pot roasting as a metaphor for life in the kitchen. ”Rushing ruins everything, so slow and steady’‘. let the meat tell its […]
from the notes of Chef G Breakfast Menu The breakfast menu consists of a table d’hôtel and an a la carte menu. The menus differ according to the establishments. Certain things do change. A table d’hôtel menu could consist of a continental breakfast which would […]
from the notes of Chef G
from the notes of Chef G Menu Planning Table d’Hote is a set menu at a set price which would include a hors d oeuvre or a soup, possibly a fish course, sometimes a cheese board is offered instead of the sweet and coffee.
from the notes of Chef G Abats Abats means offal. Offal are the internal organs also ears, tail and feet. There aren’t many items we dont use. there are the eyes… Most other can be used, for example the brain, heart, lung, and intestines, stomach, […]
from the notes of Chef G
Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made.
from the Notes of Chef G Definitions aromates == Collection of Herbs à la carte == the practice of ordering individual dishes from menu table d’hote == a set menu is offered.
from the notes of Chef G Measurements one gill == 1/4 pint one quart == 2 pints one gallon == 8 pints 20 fluid ounces == One Pint 26.3 g == one ounce Boiling point 212 Degrees Fahrenheit 100 Degrees Celsius Weight 56 Pounds == […]
from the notes of Chef G Cut of Vegetables Rules: Always scrub root vegetables Use only a vegetable peeler Place the waste in one tray Place the trimmings on another.. Place the finished cut in another… Julienne [#Strips] 1/16″ x 1/16″x 1 1/2″ Brunoise [#Small […]