The Culinary Arts

Sean Jordan

Culinary Education

This section of the website will hopefully contain my many notes, essays, and recipes from my time at CSCA from November '02 - February 03. I offer it up in the name of education, and while I encourage any fledgling culinary student to use this site as a resource, it goes without saying that you should never just copy the pieces word-for-word. Your chefs are smart people who use the Internet to research topics too, after all. Questions? Job offers? Email me anytime.

- MENUS
Thanksgiving 2002

INTRO I
- Caramelization
- Stock Ratios for Chicken, Veal, Fish
- Chicken & Brown Veal Stock
- Coagulation
- Cooking Methods
- Roux, Slurries, Beurre Manie
- Veloute
- Bechamel
- Soup Catagories
- Tempering
- Ratatouille
- Clarified Butter
- Gremolata
- Emulsified Sauces
- Chemistry of Custards
- Quiche
- Gratins
- Starchy VS Waxy Potatoes
- Rice
- Italian Regional Cooking
- Gluten
- Liasons
- Combining Stocks & Thickening Agents
- Fortifying VS Reducing Stocks
- Sauce Espagnole
- Espagnole Chart
- Create a Chowder Recipe
- Consomme
- Restaurant Menu
- Traditional Chowders

INTRO II
- Poultry
- Beef
- Pork
- Veal
- Lamb
- Fish & Shellfish

BAKING I
- Breads
- Challah
- Flat Breads
- Poached Breads
- Pumpernickel Breads
- Fried Breads
- Rye
- Sourdough
- History of the Croissant
- History of the Danish
- Puff Pastry
- Pithivier
- Tarte Tatin
- Croquembouche
- History of the Paris Brest
- History of Gateua St. Honore
- Biscuits
- Cut-in Doughs & Creaming
- Muffins
- Quatre-Quarts (Pound Cake)
- Classic Tarts
- Linzertorte
- American Pies
- Marjolane
- Angel Food Cake
- Cheesecake
- Buttercream
- Cake Mixing Methods
- Spongecake

BAKING II
- Black Forest Cake
- Devil's Food Cake
- Opera Cake (L'Opera)
- Sacher Cake
- Charlottes
- Dobos Torte
- Ice Cream
- Flan
- Frozen Desserts
- Hot & Frozen Souffles
- Baked Meringues
- Creme Brulee
- Sorbet & Sherbet
- Baked Alaska
- Bananas Foster
- Wedding Cakes
- Chocolate
- Sugar Artistry
- Pastillage
- Candy
- Gingerbread
- Marzipan
- Fondant
- Petit Fours
- Strudel
- XTRA CREDIT: Dessert Sauces

GARDE MANGER
- History of Garde Manger
- Smoking & Curing Agents
- Informal and Formal Platter Design
- Sushi & Sashimi
- Food & Art Sculpture
- Canape Buffet Presentation
- Four Examples of Hors deouvres
- Caviar: The History and Its Uses
- Create 5 Cold Sauce Recipes Using Emulsification & Infusion Methods
- Bring 2 Hot & Cold Sandwich Recipes
- Create a Tea Service Menu
- Create 5 Recipes that Provide an Example of the 5 Forcemeats in Sausage Making
- Classical VS Contemporary Pates
- Foie Gras
- Pork Primals & Their Uses in the Garde Manger Kitchen
- 5 Charcuterie Recipes from Outside FR & GR
- Create 5 Cold Sauce Recipes that would Accompany Pates & Terrines
- XTRA CREDIT: Caviar & Borax
- XTRA CREDIT: Pigs
- XTRA CREDIT: Smoked Salmon Costing
- XTRA CREDIT: Tea

INTERNATIONAL CUISINE
- Difference Between Classical & Provincial French Cuisine
- History of Tapas
- Create a Tapas Menu
- Difference Between Ethiopian & Moroccan Cuisine
- History of Tangine
- Describe the Typical Italian Meal
- Describe the Russian Style of Table Service
- Middle-East Restaurant Menu
- Describe the Main Regions of India and How the Styles & Ingredients Vary
- Describe 20 unknown ingredients from Field Trip, and create a Recipe using 10 of them
- Compare & Contrast Ingredients from China, Japan, and Southeast Asia, using Recipes from class
- Create Your Own Jerk Spice Recipe
- Tasting Menu
- XTRA CREDIT: Frog's Legs

ACADEMICS: FOOD HISTORY

ACADEMICS: SANITATION

ACADEMICS: MATH
- Restaurant Project Highlights

ACADEMICS: ENGLISH
- Restaurant Review: Cafe Melisse
- Analytical Recipe Comparrison

ACADEMICS: WINE & BEVERAGE

ACADEMICS: NUTRITION

ACADEMICS: PSYCHOLOGY OF THE KITCHEN