Le Cordon Bleu Cuisine Foundations

544 Pages·2010·121.46 MB·English

by  The Chefs of Le Cordon Bleu

The Chefs of Le Cordon BLeu
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
The Chefs of Le Cordon BLeu
Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
Le Cordon Bleu Cuisine Foundations © 2011 Le Cordon Bleu International
The Chefs of Le Cordon Bleu
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CONTENTS
Foreword vii Citrus Fruits 175
Grapes and Berries 182
Key Features viii
Melon 187
Stone Fruits 189
1. History and Evolution
Herbs and Spices 194
of French Cuisine 2 Exotic Spices and Spice Blends 213
Les Fonds—Basic Stocks 215
2. A Life and Career in Les Sauces—Basic Sauces 222
the Kitchen 12 Eggs 241
Fish and Shellfish 254
Discipline and the Kitchen Brigade 16
Meats 304
The Kitchen Brigade 20
Offal 320
Hygiene and Sanitation 29
Game—Gibier 328
Tools of the Trade 30
Poultry—Volaille 331
Personal Hygiene and Appearance 31
Basic Mixed Preparations—
Safe and Hygienic Work Habits 32
Les Farces 346
Advice on Equipment 33
Dairy 355
General Safety Precautions 33
Basic Doughs—Les Pâtes de Base 364
Preparing Your Work Area 34
Les Biscuits—Basic Mixtures 399
Menu 36
Crèmes, Meringues, and Other
Finishings 404
3. Techniques and Basic
Preparations 38
4. Classic Cooking Methods 418
Classic Vegetable Cuts—Coupe
Introduction 420
de Legume Classique 40
Les Cuissons 420
Vegetables and Fruits 78
The Categories 421
Vegetables 79
The Seven Classic Cooking Methods 423
Pears and Apples 173
Additional Cooking Terms 439
Finishing Techniques 441
v
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
5. T echnical Fabrication Farce à Gratin 478
Farce Simple—Simple Stuffing 480
Sheets for Classic French
Farce Mousseline—Fish Mousse 482
Preparations 442
Légumes glacés—Glazed Vegetables 483
Fonds—Stocks 444 Riz créole—Creole Rice 485
Fond blanc de volaille— Riz pilaf—Rice Pilaf 486
White Stock (Chicken) 446 La pâtisserie—
kitchen doughs and mixtures 488
Fond brun de veau—
Brown Stock (Veal) 448 Pâte à pâte—Pasta Dough 490
Fumet de poisson—Fish Stock 450 Pâte brisée 491
Liaisons—Thickeners 452 Pâte feuilletée—Puff Pastry 492
Beurre manié 454 Pâte sucrée—Sweet Dough 494
Roux 455 Pâte sablée 495
Jaunes d’oeufs—Egg Yolks 457 Biscuit cuillère—Ladyfinger biscuit 496
Sauces de base—Basic sauces 458 Biscuit Dacquoise 498
Mayonnaise and Derivatives 460 Biscuit Génoise 499
Les préparations de base
Sauce nantaise—Nantaise Sauce 462
de la pâtisserie—
Sauce hollandaise 464
Basic pastry preparations 500
Sauce béarnaise 466
Crème Anglaise—Custard 502
Sauce béchamel—Béchamel Sauce 468
Crème d’Amandes—Almond Crème 503
Sauce mornay—Mornay Sauce 470
Crème Pâtissière —Pastry Crème 504
Sauce velouté and Derivatives—
Velouté Sauce 471 Conversion Charts 506
Sauce tomate—Tomato Sauce 473
Glossary 508
Fondue de Tomate 475
Index 515
Préparations de base—
Basic preparations 476
vi
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
FOrEwOrd
I am proud to present Le Cordon Bleu’s Cuisine Foundations—a project
that was two years in the making. We hope that this book will provide
a useful reference as you explore the world of cooking and that it will
also serve you well as you embark on your own journey, both person-
ally and professionally. At frst glance you might think that this is just
“another culinary textbook,” but on closer examination you will realize
that the focus is on technique. To demonstrate those techniques, we
have provided visual step-by-step photographs for most of them. We
took our cue from the many students and graduates around the world
who were looking for a single reference that would explain and show
the techniques that have existed and been respected for more than three centuries. With human
ingenuity came progress in the kitchen, but the techniques have remained practically unchanged.
The tools have changed from wood-burning stoves to induction ovens to the “anti-griddle,” and
though they certainly infuenced the evolution of cooking, they have not replaced the tried-and-
true techniques.
What we wanted to do was reset the counter and refresh everyone’s history and knowl-
edge of these techniques before they are lost to us. For this reason, we chose to use the
recipes that were created throughout the history of French cuisine that best exemplify the
application of these techniques, and if you look at the integrity of each recipe, you will rec-
ognize the origins of these recipes on today’s menus—all around the globe.
We also wanted to pay homage to the generations of chefs who have upheld and passed
on their passion for cooking to each succeeding generation, from Taillevent, who as an ap-
prentice probably stood before hot fames, hand-turning a spit, to Ferran Adrià who has
used modern technology to redefne gastronomy. These chefs represent the patrimony of
L’art culinaire—the art of cooking.
Le Cordon Bleu has served its patrimony for more than a century through its chefs, who
have chosen a very important calling—teaching. From the moment Le Cordon Bleu opened
its kitchens in 1895 on the rue St.-Honoré in Paris, students of all nationalities and all walks
of life have come to join us in continuing to respect what French culinary technique rep-
resents. It is not about the recipes, but about how you work in a kitchen, whether you are
cooking for loved ones or paying customers.
Even with a worldwide network of schools and programs around the world, we can
extend our classroom through books and other mediums. I hope you enjoy Le Cordon Bleu’s
Cuisine Foundations, not only as a guide and reference, but as an inspiration.
Amities gourmandes,
André J. Cointreau
President, Le Cordon Bleu International
vii
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
KEY FEATUrES
Key Features
Step-by-Step Procedural Photographs
This beautifully illustrated textbook contains more
than 1,600 full-color photographs that illustrate
proper technique in detail.
Basic Recipes
Le base, or basic recipes, highlight the basic preparations of stocks, sauces, thickening agents, and pâtisserie
that each aspiring chef must know and master before being able to complete any composed dish.
Learning Outcom FONDBr oBwRn UStoNck D(VEea lV) EAU
Basic brown stock
(fond brun)
C
fuotrt ilnogn ga cmoiorkeipnogix M hod
V
p
oear
Lgr
r SiocesanthkatdsogEasewiclcmbct efikqoiko sl nkme(nsou Pulpgn
YoPiBdotKpiefoTP iernriPueioperfistnanôpenci oc DeuaeaM (n(ituc e(h( lonmvqé(imsceleré eélrffiecos pciuder sg ()m)u:slahu ra:ep,eael(:lcm retitaeéil caelnu tamfnceslchg)ouo ele )soq,ciastai xi,mr rnenus rut,or ) uleoeonacsi)r)ci tmsi,sà ei ,on erg) , 897536412.
ca(atspLoiPctdBhaSpfigPtbchPW2CsPnohrecimaouretntoile3rnriruarmuahg gamsr roeoeorhtitaevndyni0lut nantlair hncom n he5ew one mcndt cebs .p°rniglseiat hdnr e nen molti o,eda hndwfoSCe mi dto esoiase ietnts vutnhgiere.tstetrtshpe,hteo)t acgrie agthi t)e ag ht seqg .S . sn4lkeureuahruo b t t t eh teul opaeithu t fhu olandra.tmue trvpc t hsean tnsrbiéte wfiferozclokteSit ore.eai oetefsr edti eoimndknsak p oalaoeonens ta o6t , nstleitis tcdts. a ndhcvft d sm(nu ota uh,et.ae tb te(eonh heps hietoi codnlrws tbp esnpoh eyi a osoel e ri(c nd roaituoa t pgi nlentd pb n éuloatatacsfrgp hv r f hceoc aretg rprnp ancenb hesoueoecostedr tn e isrtdana tarh r4o m dn tlfwt o othil bo(e n nrt slmtohanew0migaltrpfdeolrcevhtnuwe hene 0 ryoréwek rithoesaoiegp tk tgt en)iotg°tn csd svao hu mi, o tluh nmbrl irtakteFi t snhiamarn rsnaetohlheou r5tots i a)odrpnstdiz et o vtemt.0aomsgnmtcor,ahieo ilod ed c dsehlrnyteum0uemsa eynt eoto )koe w4eu hgusto cgt n .rtr damdoar pht5 e epor)ohap prdsaTeprsnsiaurfs.eae0ivoaulo .lsna tr aetda lnda r fgrRte °au( yscomstSnd dcrtain.ue adr pt t ntiFaehl fieaefget a thsgit.Cenr i- t gd gsrnou etdin nlwnhe (hatrntifyi aeu amug rcn2codae oreitdnie atargselnetga sch r s0 t np ph m trv ctrihdetsuib8tbelban5ehih deaoaieh, tl n)quolre tg°meaerherceunentlre.htsof ryuirsu. o dC.ret iolbsnSfheo egalae hielaod.oHsa odarkc vatndstuetnsPekuaurhi v oiete hr cdim teid aiotqr etel( enas noenoik é pfruvuy)ct t g o t e eo rs art . g12432a1U20 l pl .po½lScbczn.Qs ssuantnM34232i15t3 e0 pypk0t crgLc isg c LOeGnCeaikieocoCrslulnTn,BeiaI ctosrspVnor q ,y,irmhVruem n,guopeb Waeqetsaiafrteuaolurtes treardleb ,rot lnmdp tatlfe,op ke e otpbdrigibne, rerie( al,xerethyd onrosclps apentguwtoetldirvitienox, e ienednnadtlso),
1 ½–2 gallons or 6-8 liters T
apoip mroaxkime a tgelay cbey dhea lvf.iande, reduce a fond brun
Icna ufosneds tbhreu ns odleu bvelea up, raost ewinitsh o ont thheer bstooncekss ,t oit f oisr mim lpaorgrtearn ctl utmo pstsa trht atth aer ep reoacseiesrs twoi tshk icmo lodf fw. ater because this
448 449
viii
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
Techniques and Basic Preparations
Bâtonnet
Soft Vegetable: Zucchini
1 vOenrctiec awllhyo olen z tuhcec hcuintit iinsg c ubto, aprlda.ce 2 Cut slices to desired thickness.
3 Square off the edges. 4 Sletnagckth twheis ter aimppmroexd ipmieactelsy a 5n dm cmu.t
5 Zucchini Bâtonnet
43
FYI...
FOND BRUN DE VEAU
Key Features
Recipe Photography
Learning Outcom SAUCE BÉARNAISE
Every recipe in this book
Making a hot emulsion
Making a réduction
has been artfully pho- Stable emulsion M hod
Sabayon
Sauce Béarnaise
tographed from start to 1. Phlaalcf eo ft hthe ep cehpopperpceodr ncsh,e crhviol papnedd t ashrraalglootns, ianntod ao ne-
small saucepan. Add the white wine vinegar and
water and season lightly with salt. Bring the liquid
f nish. The mise en place
2. tRtwoe oma- otbhvoieril d tohs ve(e rpré admnuec fdtriiounmm). -thieg h ehaeta at nadn dm rixe dthuec ee gitg b y Quantity Ingredient
yolks into the réduction with a whisk. Place the pan U.S. Metric Sauce Béarnaise
planches show all of the Equipment
(otchsovaeob rkva oa yt lohbuneam) ie.neg gomsf a atrhnied a,s aninud c sbeo;e dathto iitsnh pge,r mothcixeictskuse raenl sttoh esin escravruecase st eo 5¾ p oczs 52 5p cgs SBhalallcokts p, fie( pnmepilgeyn rccohonoerpntptsee,) dc r(uhsahcheedr )
ingredients needed to Knives: 3. When the whisk leaves traces in the mixture when 2 brs 2 brs Chervil, fi nely chopped (hacher)
Chef knife (couteau chef ) ltihftise dp,o rienmt, otvhe theem ppaenra ftruorme sthoeu bldai nh amvea rieea. cAhte d a 2 brs 2 brs Tarragon
(,h fia ncheelyr )chopped
complete the recipe in the
chBinaioni sm, Tlaordoilele,s :(wlohuisckh,e ) mt7aor5 ie6n° 5ciCmo° (oCu1km 6(e17d o4°.f 9FN 6°)o 5Fot°)re, C eWtl hs(eh1 its4lhea9 eut° chyeFeo ) lcsk atasonu wn ceoeinl tlh sbcauoesra ehtgo eut ahlbateaet etdb trtbhoe ueytg hoehnegt d g s 13 p½¾c soz 1250 0p0 cg gs WhitEe gWwgi anytoee lrvkisnegar
quantity called for. S
lmaraglle P ssaanuuscc:eeppaanns, 4. aPWconlanhdsce ieswnt t ehchnioescmky p oipanfn l seo ctorneanelym -a tibh nclieclrdod tr ehopg fogt sotr.ha pete rbdeuv, etgntretar di tinu f arsolmlmy am lsll iipxp iipenci negs. 6 oz 170 g FBinSuiasthtlteinrg
The f nal shot shows
Servings thchoaelvo err e.tshte o tfe txhtue rbeu otft ear .m Tahyeo fin nniasihsed a snadu bce slihgohut lidn ¾ oz 20 g TaSrarlatg aonn(d,h fiwa nchheietlyre ) cpheoppppeerd
Finishing
1. Strain the mixture through a fi ne mesh sieve
the f nished dish immedi- 4 servings (chinois) into a clean pan, pressing well with a ladle
(fouler).
2. Stir in the tarragon, taste the sauce, and adjust
ately after it was prepared timhem sedaisaotneilny,g i.t Aclatnh obueg rhe stehrev esdau icne a s hgeonutllde bea iuns ed
marie.
by Le Cordon Bleu Chef
Patrick Martin.
Unlike preparations “à la béarnaise,” which are directly inspired by the cuisine of the Basses-Pyrénées (ancient
Béarn), sauce béarnaise itself appears to have no obvious historical association to this region of France.
Created in approximately 1813 for Barron Brisse at the Pavillon Henri IV (a restaurant on the outskirts
of Paris), this sauce has similar features to the hollandaise. While Carême classifi ed the béarnaise as “une
petite sauce” and not a mother sauce it is, nevertheless, the base for a number of sauces such as Choron and
Valois.
466 467
Tonnelet Bâtonnet
Julienne
Tournes Vegetable Cuts
There are many classic methods of cutting vegetables. You will f nd
vegetable planches throughout the Vegetables section of Chapter 3
Canneler Émincer Brunoise that clearly show the various cuts that can be applied to the veg-
with skin
etable being shown. Each cut is labeled with its French name for
easy identif cation.
Émincer Brunoise
without skin
Triangles
Brunoisette
with skin
Brunoisette
without skin
Broccoli
Species name: Brassica oleracea italica
The cultivation of broccoli dates back to ancient Rome and
it takes its name from the Latin word brachium, which means
“branch” or “arm.” Broccoli has dark or bright green fl o-
rets with a compact head; the stem should be cleanly
cut. Broccoli contains substances called indoles, which
are attributed to have some cancer-fi ghting properties.
Both the head and stalk of this plant may be eaten.
Did You Know? The most commonly known and consumed broccoli
is green, and is known in the United Kingdom as Calabrese
Did You Know sidebars off er the reader broccoli.
fun and interesting facts on a variety of
culinary topics.
ix
Copyright 2010 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part.
Broccoli is a very good source of vitamins A and
C; is rich in potassium, calcium, phosphorus,
and folate; and contains some iron. A 1-cup
(250-mL) serving of cooked broccoli contains
about 45 kilocalories.
FYI...
SAUCE BÉARNAISE