FEATURED
RECIPE:


Mushroom Asparagus Truffled Risotto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


COPYRIGHT
© 2014
Lauren McElroy

A LESSON IN CULINARY SCHOOL

Your sneak peak into the professional culinary world: from a degree in culinary arts to working behind the line. This is my adventure in food: all that I've learned so far and anything else I feel is great to know.

Below, each topic is organized according to the class I learned it in.
This page is a work in progress, check back often!
 

Principles of Food
Abbreviations
Conversions
Knife cuts
Knives
Measurements
Cooking methods:

Braising, Stir-frying, Blanching
Terms

Stocks and Sauces
Roux

Nutrition
Vegetarian

International
Chinese: stir-frying
Chinese:
basic sauces
 

Pictures from Culinary School
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If you have any feedback for me or would like to ask a culinary question, check out the contact page.