Stock
Broth
Consomme
Soups
Bisques
Sauces
Grilling
Roasting
Poeleing
Sauteing
Frying
En Papillote
Poaching
Braising
Stewing
Vegetables
Potatoes
Grains & Legumes
Pilaf & Risotto Methods
Pastas
Omelets
Souffles
Battered Breads
Dressings
Forcemeats
Straight Method's
Mixing Methods
Doughs
Custards & Creams

Diagrams of step-by-step techniques

STOCK

1. Combine the major flavoring ingredient and liquid.
2. Bring to a simmer.
3. Skim as necessary throughout cooking time.
4. Add the mirepoix and aromatics at the appropriate point.
5. Simmer the stock until it develops flavor, body, and color.
6. Strain.
7. Use immediately or cool and store.

BROTH

1. Combine the meat and stock.
2. Bring to a simmer.
3. Add the mirepoix and bouquet garni.
4. Simmer.
5. Skim.
6. Strain
7. Cool and store, or finish and garnish for service.

CONSOMMÉ

1. Combine the ground meat, mirepoix, seasonings, tomato product, oignon brûlée, and egg white.
2. Incorporate the stock.
3. Bring to a boil.
4. Stir frequently.
5. Simmer.
6. Do not stir after the raft has formed.
7. Break a hole in the raft.
8. Simmer until the consommé has developed flavor, body, and color.
9. Strain.
10. Cool and store, or finish and garnish for service.

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CLEAR VEGETABLE SOUPS

1. Sweat the vegetables.
2. Add the stock, broth, or water.
3. Bring to a boil.
4. Skim.
5. Add the bouquet garni or sachet d'épices.
6. Simmer.
7. Add the remaining ingredients at proper intervals.
8. Discard the bouquet garni or sachet d'épices when the proper flavor is reached.
9. Cool and store, or finish and garnish for service.

CREAM SOUPS

1. Sweat the vegetables in fat or a stock.
2. Add the flour and cook out the roux.
3. Add the liquid.
4. Bring to a boil.
5. Establish a simmer.
6. Add the bouquet garni or sachet d'épices and the main ingredient.
7. Skim.
8. Discard the bouquet garni or sachet d'épices when the proper flavor is reached.
9. Strain
10. Puree the solids.
11. Reincorporate the liquid to the proper consistency.
12. Strain.
13. Cool and store, or finish with cream, and garnish for service.

PUREE SOUPS

1. Sweat the vegetables.
2. Add the liquid.
3. Bring to a boil.
4. Establish a simmer.
5. Add the main ingredient, if not added in step 1.
6. Add the sachet d'épices or bouquet garni.
7. Discard the bouquet garni or sachet d'épices when the proper flavor is reached.
8. Strain.
9. Puree the solids.
10. Reincorporate the liquid to the proper consistency.
11. Cool and store, or finish and garnish for service.

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BISQUES

1. Sear the crustacean shells in a fat or stock.
2. Add the mirepoix and sweat.
3. Add the tomato product and pincé.
4. Add the alcohol, if using, and reduce au sec.
5. Add the stock and sachet d'épices or bouquet.
6. Incorporate the roux.
7. Simmer.
8. Skim.
9. Discard the bouquet garni or sachet d'épices when the proper flavor is reached.
10. Strain.
11. Puree the solids.
12. Reincorporate the liquid to the proper consistency.
13. Strain.
14. Cool and store, or finish and garnish for service.

SAUCE ESPAGNOLE

1. Sweat the mirepoix.
2. Add the tomato puree; sauté until lightly caramelized.
3. Add the brown roux and heat thoroughly.
4. Incorporate the brown veal stock.
5. Simmer 2 ½ to 3 hours; skim the surface as necessary.
6. Strain the sauce, cool, and store properly.

DEMI-GLACE

1. Combine the brown veal stock and sauce espagnole.
2. Bring to a boil.
3. Pull the pot off center.
4. Simmer.
5. Skim.
6. Transfer to a small pot.
7. Strain, use, or cool and store.

VELOUTÉ

1. Combine stock and roux.
2. Bring to a boil.
3. Pull the pot off center.
4. Skim.
5. Stir frequently.
6. Simmer.
7. Strain.
8. Finish, garnish, use, or cool and store.

BÉCHAMEL

1. Sweat the onion.
2. Add the milk and bring to a simmer.
3. Incorporate the roux.
4. Bring to a boil.
5. Pull the pot off center.
6. Skim.
7. Stir frequently.
8. Simmer.
9. Add nutmeg.
10. Finish, garnish, use, or cool and store.

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TOMATO SAUCE

1. Render the fat from salt pork.
2. Add the mirepoix and sweat.
3. Add the remaining ingredients and bring to a simmer.
4. Stir frequently.
5. Simmer.
6. Strain.
7. Puree.
8. Finish, garnish, use, or cool and store.

HOLLANDAISE

1. Make the reduction.
2. Add the egg yolks and blend.
3. Place the bowl over simmering water.
4. Whip.
5. Gradually add warm butter and whip.
6. Strain.
7. Adjust seasoning and serve, or hold.

JUS LIÉ

1. Brown the trimmings, mirepoix, and tomato product.
2. Deglaze the pan.
3. Add the remaining liquid and bring to a boil.
4. Reduce heat and simmer.
5. Skim.
6. Add the remaining ingredients.
7. Add the thickening agent.
8. Strain.
9. Finish, garnish, use, or cool and store.

BEURRE BLANC

1. Bring the reduction to the proper temperature.
2. Gradually incorporate butter.
3. Add additional ingredients and serve.

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GRILLING

1. Thoroughly clean and preheat the grill.
2. Season the main item; marinate or brush it with oil if necessary to prevent sticking.
3. Place the main item on the grill; use a hand grill for delicate foods, such as fish.
4. Turn the item 90 degrees to produce crosshatch marks, if desired.
5. Turn the item to complete cooking to the desired doneness.

ROASTING

1. Season, stuff, marinate, bard, or lard the main item, and sear it over direct hear or in a hot oven if desired.
2. Elevate the item in a roasting pan so that hot air can reach all sides.
3. Roast the item uncovered until the desired internal temperature is reached. Be sure to allow for carryover cooking.
4. Add the mirepoix to the roasting pan for pan gravy during the final half hour of roasting time, if desired.
5. Let the roasted item rest before carving.
6. Prepare the pan gravy in the roasting pan.
7. Carve the main item and serve it with the appropriate gravy or sauce.

POÊLÉING

1. Season, stuff, bard, or lard the main item.
2. Sweat the matignon in a generous amount of butter.
3. Arrange the main item on a bed of matignon and baste it liberally with melted butter.
4. Cover the poêling pan and cook the item until the desired internal temperature is reached. Be sure to allow for carryover cooking.
5. Let the poêléed item rest before carving.
6. Prepare the pan gravy with the matignon and released drippings.
7. Carve the main item and serve it with the appropriate gravy and garnish.

SAUTÉING

1. Sauté the item on both sides in a hot pan and hot oil until it is properly browned.
2. Remove the main item and finish it in an oven, if necessary.
3. Deglaze the pan.
4. Add the liquid for the sauce.
5. Reduce the sauce.
6. Add the finishing ingredients (except butter), if appropriate.
7. Adjust the seasoning to taste.
8. Return the main item to the pan to reheat it, if necessary.
9. Monté au beurre, if desired.

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STIR-FRYING

1. Heat the oil in a wok or large sauté pan.
2. Add the main item.
3. Stir-fry, keeping the food in constant motion.
4. Add additional ingredients, including aromatics, in the proper sequence (longest-cooking in first, shortest-cooking in last).
5. Add the liquid for the sauce; add the thickener.
6. Serve the food immediately.

PANFRYING

1. Heat the cooking medium.
2. Add the main item (usually breaded or batter-coated) to the pan in a single layer.
3. Panfry the food on the first side until it is well-browned.
4. Turn the item and cook it to the desired doneness.
5. Remove the main item and finish it in the oven, if necessary.
6. Drain the item on absorbent paper.
7. Season and serve it with the appropriate sauce and garnish.

DEEP-FRYING

1. Heat the fat to the proper temperature.
2. Add the main item (usually breaded or batter-coated) to the hot fat, using the appropriate method.
3. Turn the items during frying, if necessary.
4. Remove the main item and finish it in an oven, if necessary.
5. Blot the food with absorbent paper toweling.
6. Season and serve it with the appropriate sauce and garnish.

EN PAPILLOTE

1. Cut parchment paper into a heart shape of the appropriate size and butter or oil it.
2. Place a bed of aromatics, vegetables, or sauce on one half of the paper, then top the bed with the main item.
3. Fold the paper in half; fold and crimp the edges.
4. Place the paper packet on a hot sizzling platter.
5. Bake the packet until it is puffed and browned.
6. Plate the packet and serve it immediately.

SHALLOW POACHING

1. Heat butter in a sauteuse.
2. Smother the aromatics in the pan and make a level bed.
3. Add the main item and the poaching liquid.
4. Bring the liquid to a simmer.
5. Cover the sauteuse with parchment paper.
6. Finish the food over direct hear or in an oven.
7. Remove the main item, moisten it, and keep it warm.
8. Reduce the cuisson and prepare a sauce as desired.
9. Serve the main item with the sauce and the appropriate garnish.

POACHING AND SIMMERING

1. Bring the cooking liquid to a simmer.
2. Add the main item, using a rack if necessary. Be sure the item is fully submerged.
3. Cover the food, if directed by the recipe.
4. Finish the food over direct heat or in an oven.
5. Remove the main item, moisten it, and keep it warm while preparing a sauce, or cool it in liquid, as appropriate.
6. Cut or slice the main item and serve it with the appropriate sauce and garnish.

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BRAISING

1. Sear the main item on all sides in hot oil.
2. Remove the main item.
3. Add the mirepoix and sweat it.
4. Add the roux, if it is being used.
5. Return the main item to the bed of mirepoix in the pot.
6. Add the liquid.
7. Bring it to a simmer over direct heat.
8. Cover; finish the item in an oven until it is fork-tender.
9. Add the sachet d'épices or bouquet garni and garnishes at the appropriate times.
10. Remove the main item and keep it warm.
11. To prepare the sauce: Strain, reduce, thicken, and garnish as it is desired.
12. Slice or carve the main item and serve it with a sauce and an appropriate garnish.

STEWING

1. Sear or blanch the main item.
2. Remove the main item from the pot; drain the blanching liquid, if it is being used.
3. Brown or sweat the mirepoix.
4. Return the main item to the bed of mirepoix in the pot.
5. Add the liquid.
6. Bring the liquid to a simmer over direct heat.
7. Cover the pot; finish the item in an oven until it is tender to the bite.
8. Add the sachet d'épices or bouquet garni and garnishes at the appropriate times.
9. Reduce the sauce, if necessary. (Remove the main item first.)
10. Garnish the item as appropriate, and serve.

BOILING VEGETABLES

1. Bring the liquid to a full boil and add the seasonings and aromatics.
2. Add the vegetable.
3. Cook it to the desired doneness.
4. Drain the liquid.
5. Serve the vegetable, or refresh and hold it.

STEAMING VEGETABLES

1. Bring the liquid to a full boil and add the seasonings and aromatics.
2. Add the vegetable to the steamer in a single layer.
3. Steam the vegetable to the desired doneness.
4. Serve the vegetable or refresh and hold it.

MICROWAVING VEGETABLES

1. Place the vegetable on a suitable dish or plate and cover it.
2. Place it in a microwave oven and cook it to the desired doneness.
3. Serve the vegetable, or refresh and hold it.

ROASTING VEGETABLES

1. Place the vegetable in a hot or moderate oven.
2. Roast it to the desired doneness.
3. Serve, hold, or use it in a secondary technique.

SAUTÉING AND STIR_FRYING VEGETABLES

1. Heat the pan; add the cooking medium and heat it.
2. Add the vegetable.
3. Sauté the vegetable, keeping it in motion.
4. Add the aromatics, seasonings, or glaze and heat thoroughly.
5. Serve the vegetable immediately.

PANFRYING VEGETABLES

1. Heat the cooking medium.
2. Add the vegetable.
3. Cook it until its exterior is lightly browned and crisp.
4. Blot it on absorbent paper toweling.
5. Season and serve it immediately.

DEEP-FRYING VEGETABLES

1. Coat the vegetable with breading or batter.
2. Heat the oil in a deep-fryer and add the vegetable.
3. Fry the vegetable until it is evenly browned or golden.
4. Remove it from the oil and blot it on absorbent paper toweling.
5. Adjust the seasoning and serve the vegetable immediately.

GRILLING AND BROILING VEGETABLES

1. Heat the grill or broiler.
2. Marinate the vegetable or brush it with oil.
3. Grill or broil it until it is tender and properly cooked.
4. Serve the vegetable immediately.

STEWING AND BRAISING VEGETABLES

1. Heat the oil or stock.
2. Smother the vegetable and seasonings or aromatics.
3. Add the liquid, bring it to a simmer, and cook the vegetable.
4. Add the remaining vegetables and aromatics.
5. Cook the stew or braise until the vegetables are tender.
6. Adjust the seasoning and finish the dish according to the recipe.
7. Serve the vegetable or hold it.

PUREEING VEGETABLES

1. Cook the vegetable until it is very tender.
2. Drain it and remove any excess moisture.
3. Puree the vegetable.
4. Adjust the seasoning, finish, and serve or use it in a secondary preparation.

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BOILING POTATOES

1. Place the potatoes in a pot.
2. Add enough cold liquid to cover them.
3. Bring the liquid to a boil.
4. Reduce the heat to establish a simmer.
5. Simmer to the correct doneness.
6. Drain and dry the potatoes. Serve immediately, puree, or hold for another use.

STEAMING POTATOES

1. Arrange the potatoes on a steamer tray.
2. Place them in the steamer.
3. Cover the steamer.
4. Steam the potatoes until they are tender.
5. Drain and dry the potatoes. Serve immediately, puree, or hold for another use.

BAKING POTATOES IN THEIR SKINS

1. Scrub the potatoes and pierce their skins.
   (Optional: Rub them with salt or oil.)
2. Place the potatoes in a hot oven.
3. Bake them until they are tender.
4. Serve or hold the potatoes.

BAKING POTATOES EN CASSEROLE

1. Layer the sliced potatoes in a buttered pan.
2. Add the heated cream, sauce, or custard.
3. Shake the pan to distribute the ingredients evenly and cover loosely with foil.
4. Bake the potatoes in a moderate oven until they are tender.
5. Top with bread crumbs, butter, and grated cheese and broil briefly.
6. Serve or hold the potatoes.

SAUTÉING POTATOES

1. Heat cooking fat in a sauté pan.
2. Add cut potatoes.
3. Shake the pan vigorously to coat the potatoes evenly with the fat.
4. Sauté the potatoes, stirring or flipping them frequently, until they are golden brown outside and tender inside.
5. Season and serve them.

DEEP-FRYING POTATOES

1. Blanch but potatoes in 325ºF (162ºC) oil.
2. Drain them.
3. Increase the oil's temperature to 375ºF (190ºC).
4. Fry the blanched potatoes until they are golden brown and floating on the oil's surface.
5. Drain them on absorbent toweling.
6. Salt them away from the fryer.
7. Serve the potatoes immediately.

PUREEING POTATOES

1. Cook the potatoes until they are tender by boiling, steaming, or baking them.
2. Dry steamed or boiled potatoes on a sheet pan in a moderate oven.
3. Puree the potatoes through a ricer, food mill, or sieve.
4. Add eggs, heated milk or cream, or softened butter, as needed.
5. Adjust the seasoning to taste.
6. Serve or hold the potatoes.

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BOILING GRAINS AND LEGUMES

1. Bring the liquid to a rolling boil. Add legumes to the cold liquid before boiling.
2. Add the grain to the boiling liquid.
3. Establish a simmer and cook to the proper doneness.
4. Drain and serve them or hold in a warm place.

STEAMING GRAINS

1. Place the grain over simmering or boiling liquid.
2. Steam the grain until tender.
3. Adjust the seasoning to taste and serve or hold the item.

PILAF METHOD

1. Heat a cooking fat or oil.
2. Add onions and sweat them.
3. Add the grain and sauté it.
4. Add the liquid and aromatics.
5. Bring the liquid to a simmer.
6. Cover the pot and place it in the oven.
7. Cook until individual grains are tender.
8. Adjust the seasoning to taste and serve the pilaf.

RISOTTO METHOD

1. Heat a cooking fat or oil.
2. Add onion and other aromatics.
3. Add the rice and cook it until it is glazed.
4. Add the simmering liquid in three parts; stir constantly as the rice absorbs the liquid.
5. Add the wine, if used, as the final addition of liquid.
6. Adjust the seasoning to taste and serve the risotto.

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MIXING PASTA DOUGH BY HAND

1. Mound all the dry ingredients on a work surface and make a well in the center.
2. Combine all the wet ingredients and pour them into the well.
3. Working rapidly, pull the dry ingredients into the wet ingredients, mixing them together to form a rough dough.
4. Knead the dough until it is smooth, and let it rest before rolling it out.

MIXING PASTA DOUGH IN A FOOD PROCESSOR

1. Combine all of the ingredients in the processor.
2. Process them with the steel-blade attachment until the mixture resembles coarse meal.
3. Gather the dough together to form a ball and let it rest before rolling it out.

MIXING PASTA DOUGH IN AN ELECTRIC MIXER

1. Combine all of the ingredients in the mixer's bowl.
2. Use the dough hook to blend the ingredients at medium speed.
3. Continue to mix the dough until it forms a smooth ball that pulls cleanly away from the bowl.
4. Let the dough rest before rolling it out.

ROLLING PASTA DOUGH WITH A MACHINE

1. Break off a piece of the pasta and flatten it into an oval or rectangle about the width of the opening in the machine.
2. Set the gauge at the widest opening and roll the pasta through the machine.
3. Fold the dough in thirds, like a letter, and roll it through the machine again. Repeat this step two or three times without changing the opening of the rollers.
4. Set the rollers at the next narrowest opening and roll the sheet through the machine. Repeat this step, setting the gauge at progressively smaller openings until the desired thickness is reached.

ROLLING PASTA DOUGH BY HAND

1. Break off a piece of the dough and flatten it with a rolling pin.
2. Use a back-and-forth stretching motion to roll the pasta into an evenly thin piece.
3. Let the sheet of pasta dry until the surface is no longer tacky to the touch.
4. Use a sharp knife or rotary blade to cut the pasta into the desired shapes.

COOKING PASTA

1. Bring the salted water to a rolling boil.
2. Add the pasta and stir it to separate the strands.
3. Cook the pasta until it is tender but not soft.
4. Drain the pasta immediately, and serve it at once or refresh it in ice-cold water to stop the cooking.

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ROLLED OMELET

1. Blend the eggs, adding any liquid and seasonings.
2. Pour or ladle the egg mixture into a heated and oiled pan.
3. Swirl the pan over the heat, stirring and scraping the eggs simultaneously, until curds begin to form.
4. Add a filling, if desired.
5. Cook the omelet until it is set.
6. Roll the omelet, completely encasing the filling, out of the pan directly onto a heated plate. Shape it, using a clean towel, if necessary.
7. If a filling was not added in step 4, the omelet's top may be slit and a filling spooned into the pocket.
8. Rub the surface with butter, if desired.

FLAT OMELET

1. Blend the eggs, adding any liquid and seasonings.
2. Sauté any garnish ingredients, if appropriate.
3. Pour or ladle the egg mixture into a hot, oiled pan over the garnish.
4. Cook, without stirring, until the edges set.
5. Finish the omelet in a hot oven, adding other garnish ingredients such as grated cheese near the end of the cooking time.
6. Gratiné under a broiler, if desired.

SOUFFLÉED OMELET

1. Whip the eggs until they are very frothy or separate the eggs and blend the yolks until they are smooth; whip the whites to a soft peak and fold them into the yolks. Add any seasonings and garnish ingredients at this time.
2. Pour or ladle the egg mixture into a heated and oiled pan.
3. Cook until the edges and bottom are set.
4. Finish in a hot oven.

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SAVORY AND DESSERT SOUFFLÉS

1. Prepare a base.
2. Add the flavoring.
3. Whip the egg whites.
4. Incorporate the whites with the base.
5. Fill the molds.
6. Place them in a hot oven.
7. Do not disturb.
8. Serve the soufflés immediately.

PANCAKES, CRÊPES, WAFFLES, AND FRENCH TOAST

1. Prepare the batter.
2. Let the batter rest.
3. Heat a pan, griddle, or waffle iron.
4. Add oil or butter.
5. Pour in the batter.
6. Turn the item and complete cooking on the other side.
7. Serve the item while it is still hot.

VINAIGRETTE DRESSING

1. Combine the vinegar and seasonings.
2. Slowly whip in the oil until a homogenous mixture is formed.
3. Serve the dressing immediately or store it.
4. Before dressing the salad, thoroughly recombine all of the ingredients.

EMULSIFIED VINAIGRETTE

1. Beat the egg yolks until they are frothy, adding a little water if desired.
2. Add a small amount of the vinegar or lemon juice.
3. Gradually incorporate two-thirds of the oil, whipping the dressing constantly.
4. Add the remainder of the vinegar or lemon juice; blend well.
5. Gradually incorporate the remainder of the oil and any additional seasonings or flavoring ingredients.
6. Serve the dressing at once or store it under refrigeration.

MAYONNAISE

1. Beat the egg yolks with a small amount of water until they are frothy.
2. Gradually incorporate the oil, beating constantly.
3. Add a small amount of vinegar and/or lemon juice as the mayonnaise begins to stiffen.
4. Add any additional seasonings or flavoring ingredients.
5. Serve the dressing at once or store it under refrigeration.

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STRAIGHT FORCEMEAT

1. Prepare the meats, fat, and garnish ingredients; chill well.
2. Cut the meats and fat into strips of dice. Marinate them as required. Keep them chilled at all times.
3. Grind the meats and fat twice, using first a coarse and then a medium die. Refrigerate or hold the mixture over ice.
4. Combine the ground meat with the panada in a food processor; process the mixture until it is smooth.
5. Fold in the garnish by hand, working over ice.

COUNTRY-STYLE FORCEMEAT

1. Prepare the meats, fat, and garnish ingredients as directed in the recipe; chill well.
2. Cut the meats and fat into strip or dice. Marinate them as required. Keep them chilled at all times.
3. Grind the meats and fat twice, using first a coarse and then a medium die. Refrigerate or hold the mixture over ice.
4. Push the liver through a drum sieve.
5. Gently work the liver, panada, and garnish ingredients into the ground meats and fat by hand, working over ice.

GRATIN FORCEMEAT

1. Sear the livers and cool them completely.
2. Cut the other meats and fat into strips or dice.
3. Grind the meats, livers, and fat twice, using first a coarse and then a medium die. Refrigerate or hold the mixture over ice.
4. Stir the panada into the ground meats, working over ice.

5/4/3, OR EMULSION, FORCEMEAT

1. Cut all the meats and fat into strips or dice. Hold the meats and fat separately and keep them very cold.
2. Add a curing mix to the meat only.
3. Grind the meats separately through a fine die.
4. Place the ground meats in the chilled bowl of a chopping machine or food processor. Add ice, spices, and other ingredients required by the recipe. Blend the mixture until it reaches 40ºF (4ºC).
5. Grind the fat through a fine die. Add it to the meat, along with any other ingredients required by the recipe. Blend the mixture until it reaches 58ºF (40ºC).

MOUSSELINE FORCEMEAT

1. Cut the meat into dice. Keep it very cold.
2. Grind the meat to a paste in a food processor.
3. If the recipe requires eggs, add them, and pulse the machine on and off to incorporate them into the meat.
4. With the machine running, and cold heavy cream in a thin stream; process the meat just until the cream is incorporated.
5. Add the aspic gelée, if desired or necessary, in the same manner.
6. Push the forcemeat through a drum sieve.

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STRAIGHT DOUGH

1. Place the warm liquid in a bowl.
2. Add the remaining ingredients.
3. Mix the dough until it starts to "catch."
4. Knead the dough until it is smooth and springy.
5. Remove the dough to an oiled bowl.
6. Let it rise.
7. Punch it down.
8. Remove it to a floured workbench.
9. Shape and place the dough in pans.
10. Let it rise.
11. Bake it.

STRAIGHT MIX METHOD

1. Sift the dry ingredients.
2. Combine the liquid ingredients.
3. Add the dry ingredients to the liquid ingredients.
4. Mix until the batter is evenly moistened.
5. Add any additional garnish.
6. Fill properly prepared pans and bake the item.
7. Remove the item from the pans, cool, and serve or properly store it.

CREAMING METHOD

1. Allow the shortening or butter to come to room temperature.
2. Sift the flour, leaveners, and other ingredients as necessary.
3. Cream the butter and sugar until the mixture is light and smooth.
4. Add the eggs and mix them in until the batter is smooth.
5. Add the sifted dry ingredients and liquid ingredients alternately, in thirds.
6. Scale out the batter into prepared pans and bake the item.
7. Remove the item from the pans, cool, and serve or properly store it.

TWO-STAGE MIXING METHOD

1. Mix all of the dry ingredients.
2. Add the shortening and half of the liquid ingredients.
3. Mix at medium speed for 3 minutes, scraping down the bowl if necessary.
4. Blend the remaining liquid ingredients with the eggs and flavorings.
5. Add the liquid mixture to the batter in three stages. Beat for an additional 3 minutes.

FOAMING METHOD-GENOISE

1. Sift the flour and other dry ingredients as necessary.
2. Heat the eggs and sugar over a hot-water bath to approximately 100ºF (38ºC).
3. After removing it from the heat, beat the egg/sugar mixture until it triples in volume.
4. Fold in the sifted dry ingredients by hand.
5. Add the flavorings, hot butter, and other optional ingredients.
6. Scale out the batter into prepared pans and bake it.
7. Remove the cake from the oven and let it cool briefly in the pan.

BISCUITS METHOD

1. Sift the dry ingredients.
2. Cut the shortening into the dry ingredients until the mixture resembles a coarse meal.
3. Add the cold liquid ingredients and mix them just until a "shaggy mass" is formed.
4. Knead the batter very briefly, if necessary.
5. Shape and scale the biscuits as desired, place them on prepared sheet pans, and bake them.
6. Remove the biscuits from the oven, and cool and store them.

DESSERT SOUFFLÉ METHOD

1. Prepare a base according to the recipe and have it at room temperature.
2. Coat the molds with butter and sugar.
3. Add any desired flavoring to the base.
4. Whip the egg whites to a medium peak and fold them into the base.
5. Fill the molds and level the tops.
6. Bake the soufflé on a sheet pan in a hot oven.
7. Serve them immediately, with the appropriate sauce.

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BASIC PIE DOUGH

1. Dissolve the salt in water.
2. Combine the flour and fat.
3. Add cold water and mix together.
4. Chill the dough.
5. Turn the dough out onto a floured work surface.
6. Roll out the dough.
7. Cut the dough and fill a pie pan.
8. Bake, or fill, add a top crust, and bake.

ROLL-IN DOUGHS

1. Combine, mix, and knead all of the ingredients.
2. Allow the dough to rise.
3. Prepare the roll-in.
4. Roll out the dough into a large rectangle.
5. Roll out the butter to the correct dimensions.
6. Position the roll-in over the dough.
7. Fold the dough over the roll-in (fold-in).
8. Roll the dough and make the required number of folds.
9. Chill the dough between the folds.
10. Use the dough according to the recipe.

PÂTÉ À CHOUX

1. Bring the liquid and fat to a boil.
2. Add the flour and cook the mixture.
3. Mix it until it is cool.
4. Add the eggs gradually and stir them in.
5. Pipe out the batter.
6. Bake the items.
7. Remove them and slash the tops.

VANILLA SAUCE/BAKED CUSTARD

1. Carefully scale or measure all ingredients.
2. Heat the milk or milk/cream combination with some of the sugar to just below a boil.
3. Combine the eggs with the remainder of the sugar.
4. Temper the eggs with the hot milk and return the tempered eggs to the pan.
5. a.  Stirring constantly, cook the sauce over low heat just until it has reached the point of nappé. Or…
   b.  Pour the tempered egg mixture into custard cups and bake in a bain-marie until the custards are set.

PASTRY CREAM

1. Combine the flour and part of the sugar; blend them well to remove all lumps. Add the eggs and/or egg yolks to this mixture.
2. Heat the milk with the remainder of the sugar to just below a boil.
3. Temper the egg mixture with one-third of the hot milk mixture. Return the tempered egg mixture to the pot.
4. Bring the pastry cream to a second boil, stirring it constantly.

BAVARIAN CREAMS

1. Prepare a vanilla sauce. The sauce may be flavored as desired.
2. Combine the vanilla sauce with gelatin that has been bloomed and dissolved.
3. Cool the vanilla sauce over an ice-water bath until it mounds slightly when dropped from a spoon.
4. Fold whipped heavy cream into the Bavarian and pour it into prepared molds. Chill the Bavarian for several hours before serving.

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