Programs

1 01 - TO CUT
2 02 - TO CHOP ROUGHLY
3 03 - TO CHOP FINELY
4 04 - TO GRATE
5 05 - TO PULVERIZE
6 06 - TO WHIP
7 07 - TO MIX
8 08 - TO EMULSIFY
9 09 - TO WHIP EGG WHITES
10 10 - TO WHIP CREAM (frozen bowl)
11 11 - SOFT DOUGH
12 12 - MEDIUM DOUGH
13 13 - STRONG DOUGH
14 14 - COLD PATÉ (COLD BOWL)
15 15 - COLD STUFFINGS (FROZEN BOWL)
16 16 - STUFFING MOUSSE (FROZEN BOWL)
17 17 - BITTER-SWEET MARINADE
18 18 - SPICY MARINADE
19 19 - ORIENTAL MARINADE
20 20 - TO FRY LIGHTLY
21 21 - TO STEW
22 22 - TO ROAST
23 23 - COOKING AT LOW TEMPERATURE IN WATER OR OIL INDIRECT
24 24 - TO BOIL MEAT OR FISH
25 25 - TO BOIL VEGETABLES
26 26 - TO STEAM COOK
27 27 - CANDING IN OIL OF VEGETABLES (CONFIT)
28 28 - CANDING IN SUGAR OF VEGETABLES OR FRUIT
29 29 - REDUCTIONS
30 30 - REDUCTIONS IN SUGAR
31 31 - PASTEURIZATION MIREPOIX
32 32 - EXTRACTION OF PIGMENTS
33 33 - COOKING EGGS AT LOW TEMPERATURE
34 34 - STEAM COOKING OF EGGS
35 35 - MARBLE EGGS
36 36 - COOKING HARD BOILED EGGS OR POCHET
37 37 - VINEGAR OR WINE COURT - BOUILLON
38 38 - MILK COURT-BOUILLON
39 39 - SHELLFISH FUMET
40 40 - FISH FUMET
41 41 - BISQUE
42 42 - BISQUE SAUCE
43 43 - WHITE ROUX
44 44 - BROWN ROUX
45 45 - CLARIFIED BUTTER
46 46 - NOISETTE BUTTER
47 47 - CREAM SOUP BASE
48 48 - CREAM SOUPS WITH EGGS BASE
49 49 - SAVOURY SOUFFLE' BASE
50 50 - SWEET MILK SOUFFLE' BASE
51 51 - ALCOHOLIC SORBET BASE
52 52 - FRUIT BASE FOR ICE CREAM
53 53 - WHITE BASE FOR ICE CREAM
54 54 - YELLOW BASE FOR ICE CREAM
55 55 - ASSORTED NUTS PASTE FOR ICE CREAM
56 56 - JELLY FRUIT BASE
57 57 - FRUIT MOUSSE BASE
58 58 - FRUIT COULIS BASE
59 59 - FRUIT JELLY (JAM) BASE
60 60 - PREPARATION FOR FROSTED FRUIT
61 61 - SWEET BAVARIAN CREAM BASE
62 62 - PATE A BOMBE
63 63 - PARFAIT BASE
64 64 - FONDANT
65 65 - CARAMELIZATION OF SUGAR 106°
66 66 - CARAMELIZATION OF SUGAR 111°
67 67 - CARAMELIZATION OF SUGAR 115°
68 68 - CARAMELIZATION OF SUGAR 120°
69 69 - CARAMELIZATION OF SUGAR 145°
70 70 - CARAMELIZATION OF SUGAR 158°
71 71 - CARAMELIZATION OF SUGAR 165°
72 72 - FRENCH MERINGUE
73 73 - SWISS MERINGUE
74 74 - ITALIAN MERINGUE
75 75 - SOAKING IN ALCOHOL 20°
76 76 - SOAKING IN ALCOHOL 40°
77 77 - TEMPERING OF DARK CHOCOLATE SEED METHOD
78 78 - TEMPERING OF MILK CHOCOLATE SEED METHOD

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