Mise en Place
The fundamental working method of every professional kitchen. 7 principles, 12 steps, HACCP guidelines.
Stock Making
Veal stock, chicken stock, fish stock: the foundation of every professional sauce. 4 types, 12 steps, HACCP cooling protocol and stock ladder.
Sous Vide
Vacuum cooking at exact temperatures. Pasteurisation matrix, time tables, HACCP protocol and the science behind more tender meat.
Blanching
Retain colour, perfect texture, preserve nutrients. The technique of blanching and shocking.
Beurre Blanc
The classic butter sauce from the Loire valley. Emulsion, temperature, consistency and common mistakes.
Confit
Cooking in own fat at low temperature. Confit de canard, garlic confit and HACCP storage times.
Maillard Reaction
The science behind browning and flavour. Temperatures, acrylamide, yield and HACCP safety for the professional kitchen.
Emulsifying
Hollandaise, bearnaise, mayonnaise. The science of emulsions, HACCP safety with egg yolk and cost savings versus ready-made.
Smoking
Cold smoking versus hot smoking. Wood types, core temperatures, HACCP risks (listeria, PAHs) and food cost transformation of cheap cuts.
Carpaccio
Serving raw meat and fish safely. EU 853/2004 freezing protocol, anisakis prevention, HACCP safety limits and sauce preparation.
Pan Frying
Sauteing, breading, deep frying: the three pillars of professional frying. Maillard at 140C, acrylamide risk above 175C and smoke points of 8 cooking oils.
Fermentation
Lacto-fermentation, koji and kombucha for the professional kitchen. pH limit 4.6, salt percentages, HACCP safety and food cost transformation.
Wok Cooking
Wok hei at 350-400C: the stir-fry technique behind the characteristic smoky aroma. Smoke points of cooking oils, HACCP core temperatures and ingredient order in the stir-fry.
Brunoise
The precision cut of 3x3x3 mm: four steps from pairing to cube. Classic sizes (Escoffier 1903, CIA 2011), colour code system and application in mirepoix and consomme.
Roasting
High-start versus low-and-slow: the two methods for perfectly roasted meat. Core temperatures USDA FSIS 2023, resting times and cooling protocol for the professional kitchen.
Braising
Collagen to gelatine above 70C: the science behind tender braised meat. CIA ideal temperature 85-95C, Maillard first, acid accelerates breakdown and cooling protocol.
Steaming
Vitamin C retention 85-90% versus 50-60% when boiling in water (WHO/FAO). Atmospheric 100C versus steam oven 120C, Legionella protocol and core temperatures.
Julienne
Fine strips of 3x3x60 mm: the precision cut for fast cooking times. Escoffier 1903, CIA sizes, Pepin knuckle guidance and mandoline safety (73% cut injuries).
Simmering
85C versus 100C: the temperature difference that determines whether meat becomes butter-soft or stringy. Collagen to gelatine, skimming technique, HACCP cooling protocol and Clostridium perfringens risk.
Poaching
Protein coagulates at 62-65C, yolk at 68-70C: the 6 degrees that determine everything. Poached eggs, fish and chicken at the right temperature, court-bouillon, anisakis protocol and core temperatures.
Deep Frying
Higher temperature, less fat absorption: the steam barrier explained. Maillard from 140C, acrylamide above 175C, oil smoke points, double frying method for chips and polar compounds.
Grilling
Maillard from 140C, PAH formation above 300C and crosshatch technique. EU 1881/2006 norm, USDA FSIS core temperatures 2023 and direct versus indirect grilling methods.
Roasting & Searing
Carryover cooking: +2 to 5C after the heat, beurre noisette at 150-160C, basting technique (Escoffier 1903) and resting time as 50% of cooking time.
Gratinating
The salamander: 280-400C element, product at 15 cm. Maillard on cheese from 140C, panko 28-35% less fat absorption and HACCP: core cooked before gratinating.
Sauteing
Pan temperature 180-230C, Maillard in 60-90 seconds, fond in the pan as base for the sauce. The fastest complete cooking method: 2-5 minutes from raw to flavourful dish.
Chiffonade
Leafy greens and herbs in ribbons of 1-5 mm: stack, roll, cut. Basil browns through polyphenol oxidase within 3 minutes with a dull knife. Colour code system and knife safety.
Making Roux
1:1 ratio butter and flour by weight. Roux blanc 1-2 min, roux brun 15-45 min. Wheat starch gelatinises at 62-68C. HACCP: raw flour contains E. coli risk (FDA, 2016).
