Poaching

KitchenStudy/ReadingInstructor Resources

Part I: Safety, Sanitation and Knife Skills, con’t.

  • Hand-Washing
  • Kitchen/Station Set-Up
  • Mise en Place
  • Knife Skills
    • Each student completes the following:
      • Classic or Precision Knife Cuts:
      • Additional knife skills:

Part II: Poaching

Read:

  • “Ch. 2 Menus and Recipes.” The Professional Chef. 9th ed.
  • “Ch. 3 The Basics of Nutrition and Food Science.” The Professional Chef. 9th ed.
  • “Ch. 8 Fruit, Vegetable, and Fresh Herb Identification.” The Professional Chef. 9th ed.
  • “Ch. 19 Steaming and Submersion Cooking.” The Professional Chef. 9th ed.
  • “Ch. 26 Cooking Eggs.” The Professional Chef. 9th ed.
  • Poached Egg

Videos:

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