COOKING ESSENTIALS & FOOD FUNDAMENTALS

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Chez Boucher Cooking School



Most cooking done in restaurants is based on French cooking techniques, principles and food preparation procedures. Cooking Essentials & Food Fundamentals covers all of the basics providing you with the knowledge to prepare simple dishes at home.  The class meets one evening per week for six weeks.  Each week following a brief lecture, our chef instructors provide demonstrations as well as hands-on training.  Students sit down to savor and critique the creations that they themselves have prepared.

These classes are held at The Victoria Inn, Hampton, NH.

For updated classes, menus or to book a class through our reservation site
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Next Class: January 2018,
Start Date: TBD
6:00 -10:00 pm
$595.00 for six weeks

Topics in the first session include Knife Handling, Safety and Cutting Techniques, Stock, Soup & Sauce Preparation, The Incredible Edible Egg, Intro to French Cooking Preparations, Principles and Handling Procedures for Seafood, Poultry & Beef.

Week one

f89f480b-ab4b-4fd7-a01c-2a14c73e464e.jpgIntroduction to French Cooking Principles


Heat Transfer To Foods: Conduction, Convection, Radiation
Basic Cooking Methods:

4e451a95-7d1c-44b8-98bb-df7c5f1ee457.jpgThe Art of Seasoning and Flavoring

Stock Preparation for Soups and Sauces

Week two

Soups and Sauces  

51f1844f-2362-49b9-8c39-9d0b5087b4b4.JPGFrench Mother Sauces: 

Thickening agents:  flours, corn meal, corn starch, potato starch, rice, tapioca, arrow root, etc.

73e0fff3-d352-4383-9f21-3f63d4f7f58f.jpgThe basic soup preparations & power of reduction:

Sample recipes to be prepared in class:  Chicken noodle soup, mushroom bisque, New England fish chowder, roasted garlic, leek & potato puree, French onion soup gratinee, Brunswick stew, cream of carrot & ginger bisque, cream of tomato

Week three

The Incredible Edible Egg0710afb5-8ce9-4a2d-b0a7-3fcec9dd841f.jpg

Understanding Eggs: The proper use, storage & science behind cooking with eggs

Preparations & procedures for cooking with eggs:  omelets, quiche, frittata, strata, eggs Benedict, crepes, tarts and souffles

Week four

Basic Handling Preparation & Cooking Procedures for Seafood

eadc2e64-5608-4141-b77c-fbeee4e36056.jpgCooking Methods:  Filleting, poaching, steaming, sauteing, grilling, broiling, braising and pan roasting

Sample recipes to be prepared in class: Sauteed Pecan Trout Meuniere, Broiled Seafood Platter, Grilled Tuna Steak Mediterranean Style, Pan Fried Fish with French Remoulade, Pan Roasted Citrus Salmon, Pan Fried Fish Cakes, Baked Haddock Au Gratin, Poached Sole Florentine

Week five

Basic Handling Preparation & Cooking Procedures for Poultry

a860b584-df7e-475f-b57b-629230f4aadc.jpgDe-boning a bird & fabricating the most common pieces and parts

Sample recipes to be prepared in class:
  Pan Roasted Chicken Tarragon, Country Fried Buttermilk Chicken, Oven Roasted Chicken with Fine Herbs, Sauteed Turkey Scallopini Marsala, Chicken Fricassee with Artichokes, Baked Stuffed Chicken Cordon Bleu

Week six

Basic Handling, Preparations & Cooking Procedures for All Meats

8d7c6ada-b439-4a39-b76c-ce6574c88c90.jpgBasic butchering skills & fabricated cuts

Sample recipes to be prepared in class: Pan Fried Steak Au Poivre, Grilled Lamb Chops with Fresh Herbs, Marinated London Broil, Roast Pork Tenderloin Dijonnaise, Steak Marchand d'Vin, Roast Beef in Rosemary au Jus