Cooking Techniques

  1. Finishing and Presentation
    1. Sauce Making
      1. Mother Sauces
        1. Béchamel
          1. Milk Base Preparation
            1. Roux Integration
              1. Seasoning and Finishing
                1. Derivative Sauces
                2. Velouté
                  1. Stock Base Selection
                    1. Preparation Technique
                      1. Consistency Control
                        1. Derivative Applications
                        2. Espagnole
                          1. Brown Stock Foundation
                            1. Tomato Integration
                              1. Long Cooking Process
                                1. Modern Applications
                                2. Hollandaise
                                  1. Emulsion Technique
                                    1. Temperature Control
                                      1. Troubleshooting
                                        1. Derivative Sauces
                                        2. Tomato Sauce
                                          1. Tomato Selection
                                            1. Cooking Methods
                                              1. Seasoning Balance
                                                1. Consistency Achievement
                                              2. Pan Sauces
                                                1. Deglazing Technique
                                                  1. Fond Utilization
                                                    1. Liquid Selection
                                                      1. Reduction Process
                                                        1. Butter Finishing
                                                        2. Reduction Sauces
                                                          1. Flavor Concentration
                                                            1. Consistency Development
                                                              1. Glaze Creation
                                                                1. Syrup Making
                                                              2. Plating and Presentation
                                                                1. Visual Principles
                                                                  1. Plate Selection
                                                                    1. Color Harmony
                                                                      1. Texture Contrast
                                                                        1. Height Variation
                                                                          1. Negative Space Usage
                                                                          2. Arrangement Techniques
                                                                            1. Central Focus
                                                                              1. Asymmetrical Balance
                                                                                1. Layering Methods
                                                                                  1. Stacking Techniques
                                                                                  2. Garnish Applications
                                                                                    1. Edible Flowers
                                                                                      1. Fresh Herbs
                                                                                        1. Citrus Elements
                                                                                          1. Sauce Drizzles
                                                                                            1. Textural Garnishes
                                                                                            2. Temperature Considerations
                                                                                              1. Plate Warming
                                                                                                1. Component Temperature
                                                                                                  1. Service Timing
                                                                                                    1. Heat Retention

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                                                                                                6. The Science of Flavor and Texture

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                                                                                                1. Foundations of Culinary Practice