Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Scrub, peel and cut potatoes into desired shapes – potatoes should be cut in equal sizes for even cooking 2. Most commonly 12mm x 12mm x 8c 3. Hold potatoes in cold water until ready to cook to prevent discolouration 4. Boil water 5. Blanch potatoes in boiling water for 3-4mn 6. Refresh in ice water 7. Dry the potatoes thoroughly, making sure they are no longer wet 8. Heat oil to 135 – 149C 9. Add potatoes in small batches and blanch in oil until just tender but not browned—time varies according to the size of the cuts. 10. Drain well in a fryer basket or perforated pan 11. Transfer to pans lined with paper towels and dry thoroughly

12. Potatoes can be chilled or frozen 13. Just before service, heat oil to 191C

14. Finish frying potatoes, frying until golden brown and cooked through 15. Drain well in a fryer basket, perforated pan, and with a paper towel, changing often. Toss with salt

20|Page