Professional French Culinary Techniques Directory Tool :
BASICS:
Basic 2:Fruit & vegetables deco trimming*
Basic 3: citrus knife peeling **
Basic 4: jigsaw oranges & lemon *
Basic 5: dice cutting *
Basic 6: strips cutting*
Basic 7: oval shaped veggies***
Basic 8:peeling tomatoes*
Basic 9: onions fine chopping*
Basic 10: Breading**
Basic11: using cartouche paper*
Basic 12: Fish preparation*
Basic 13: Fish filleting**
Basic 14:fish slicing*
Basic 15: citrus wedges**
Basic 16: fruit & vegetable Marbles*
Basic 17:Quickly tying a meat loaf*
Basic 18: Peeling a Bell pepper*
Basic 19: Boning a lamb /veal shoulder**
Basic 20: Boning a poultry leg**
Basic 21: Lamb/Pork rack preparation***
Basic 22: Poultry stewing cuts**
Basic 23: Flattened Poultry cut for grilling**
Basic 24: Toad Like poultry for grilling**
Basic 25: Jelly Moulding***
Basic 26: Quennelle spoon shaping**
DOUGHS AND PASTRY
Dough 2: rolling a dough and setting in the mould **
Dough 3 : traditional bread dough **
Dough 5: classic cake dough **
Dough 6: french pancake dough *
Dough 7: brioche dough ***
Dough 9: flaky dough ***
Dough 10: Savarin dough ***
Dough 11: salty tart dough *
Dough 12 : Sandy dough *
Dough 13 : pancake dough *
Dough 14 : frying dough **
Dough 15: sponge cake dough *
Dough 16 : noodles dough *
Dough 17 : English cake dough **
Dough 18: B ***
Dough 19 : Petits fours dough(cigarette biscuit, cat's tongue, tulip cracker....) *
Dough 20: slate biscuit dough *
Dough 21: brittany biscuit*
Dough 22: Speculos biscuit*
Dough 23: Mousseline cream**
Dough 24:Joconde biscuit**
Dough 25: Genoa Bread**
Dough 26: Madeleine soft cake*
Dough 25: Dacquois Hazelnut biscuit**
Dough 26: Succes dough**
Dough 27:Sacher Biscuit **
Dough 28: French Ginger bread*
Dough 29: Financier dough *
Dough 30: Macarons Mix***
Dough 31:Panna cotta Mix*
Dough 32: Chocolate Whipped cream*
Dough 33: Fruit Jelly Glazing*
Dough 34: Milk Chocolate Glazing*
Dough 35: White Chocolate Glazing*
Dough 36: Dark chocolate Glazing*
Dough 37: Feuilletine Crunchy Hazelnut biscuit**
Dough 38: Sweet Bomb Mix**
PASTRY BASICS
Pastry basics 2: using a pumping bag **
Pastry basics 3: fruits coulis /sauces *
Pastry basics 4: cooking sugar from syrup to caramel and its puposes ***
Pastry basics 5: sugar icing **
Pastry basics 6: Cornet decoration & writing ***
Pastry basics 7: Melting and using chocolate **
Pastry basics 8: poaching fruits in syrup *
Pastry basics 9: Cake & tart glazing *
Pastry basics 10 : hot puddings *
Pastry basics 11: caramel sauce *
CREAMS AND SWEET MIXES
Cream & mix 2: custard **
Cream & mix 3: chou cream **
Cream & mix 4: almond cream *
Cream & mix 5: frangipane cream *
Cream & mix 7: whipped chantilly cream **
Cream & mix 9 : Butter cream ***
Cream & mix 10 : diplomate cream **
Cream & mix 11: chiboust or "madam" cream ***
Cream & mix 12: french meringue **
Cream & mix 13 : italian meringue ***
Cream & mix 14 : Swiss meringue *
Cream & mix 15 : bavarian jelly mix **
Cream & mix 16: creme brulée mix ***
Cream & mix 17 : Set milk cream *
COOKING MODES TECHNIQUES
Cooking 3: roast cooking **
Cooking 5 : sauter cooking *
Cooking 7: White cooking*
Cooking 8: Boiled eggs*
Cooking 9: Poached eggs*
Cooking 10: French Omelette (flat or rolled)**
Cooking 11: Blanching*
Cooking 12: Fish in Court-bouillon*
Cooking 13: Dry peas cooking*
Cooking 14: Pasta cooking*
Cooking 15: Pilaff rice cooking**
Cooking 16: Steamed rice*
Cooking 17: vegetable glazing**
Cooking 18: Tomato concassée*
Cooking 19: Butter steaming*
Cooking 20: White meats grilling*
Cooking 21: Red meats grilling*
Cooking 22: Whole fish grilling**
Cooking 24: "Meunière " Sauter**
Cooking 25: semolina cooking*
Cooking 26: Greek style Cooking*
Cooking 27: Poaching a choux dough*
Cooking 28: Traditional Scrambled eggs**
Cooking 30: Panfried eggs*
Cooking 31: Pottedeggs*
Cooking 32: Poeler cooking**
Cooking 33: sauter with a "short" sauce***
Cooking 34: white and brown stews**
Cooking 35: Braising vegetables**
Cooking 36:White wine Short braised fish***
Cooking 37:Oven glazing*
HOT & COLD SAUCES -MIX
Hot & cold sauces - mix 1: soufflé mix ***
Hot & cold sauces -mix 2: raw butter mix*
Hot & cold sauces - mix 3: mashed vegetable Thickening*
Hot & cold sauces - mix 4: tomato sauce & similars*
Hot & cold sauces - mix 7: Mayonnaise**
Hot & cold sauces - mix 8:Aioli sauce**
Hot & cold sauces - mix 9: grilling marinade*
Hot & cold sauces - mix 10: Flour thickening ( raw or cooked roux)*
Hot & cold sauces - mix 11: Cooking a fish stock*
Hot & cold sauces - mix 12:Cooking a white poultry/ veal stock*
Hot & cold sauces - mix 13: Cooking a brown poultry / veal stock*
Hot & cold sauces - mix 14: Cooking a Brown veal/ venison stock*
Hot & cold sauces - mix 15: Cooking Fish , poultry or veal velouté*
Hot & cold sauces - mix 16: Starch thickening*
Hot & cold sauces - mix 17: cooking meat / fish stock glaze*
Hot & cold sauces - mix 19:Egg yolk thickening**
Hot & cold sauces - mix 20: mushroom duxelle stuffing**
Hot & cold sauces - mix 21: Brown sauces**
Hot & cold sauces - mix 22: Fruit sweet and sour sauces**
Hot & cold sauces - mix 23: fish white wine glazing sauce**
Hot & cold sauces - mix 24: Warm Egg yolk whipped sauces ( hollandaise & Béarnaise)***
Hot & cold sauces - mix 25: White butter whipped butter***