RESTAURANGKÖKSUTBILNING

 

EN TEORI- OCH  PRAKTIKBOK FÖR GYMNASIAL UTBILDNING

 

KURS: VARMKÖK GRUNDKURS 100 POÄNG

 


DEL II

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

En dokumentation av restaurangköksläraren Axel Hess

Vipangymnasiet i Lund

 

 BOK 3      Pris:  270:- exkl moms

 

Innehållsförteckning

 

Teoridel 8. Soppgrunder

1) Soppor                                                                                                                                  sida 159

2) Oxbuljong                                                                                                                            sida 160

3) Consommé                                                                                                                           sida 162

4)Crèmesoppa                                                                                                                         sida 164

5) Crème Argenteuil                                                                                                               sida 164

6) Veloutésoppa                                                                                                                       sida 167

7)   Vad är veloutégrunden                                                                                                      sida 167

8)   Velouté d”Celeri”                                                                                                               sida 168

9) Soupes                                                                                                                                  sida 170

10) Soupe à la Bonne femme                                                                                                sida 170

11) Potage                                                                                                                                sida 172

12) Potag ”Parmentier”                                                                                                        sida 173

13) Puréesoppa                                                                                                                        sida 174

14) Purée ”Dubarry”                                                                                                              sida 175

15) Garburesoppa                                                                                                                   sida 177

16) Garbure ”Lyonnaise”                                                                                                      sida 177

17) Coulis, bisque och musselsoppor                                                                                    sida 179

18) ”Bisque de crevettes”                                                                                                      sida 179

19) Coulis d’huîtres och crème d’huîtres                                                                             sida 182

20) Crème de moules                                                                                                              sida 182

21) Övriga soppor                                                                                                                   sida 186

22) Bortsch Polonaise                                                                                                            sida 187

 

Teoridel 9. Grundsåser

1)   Varma grundsåser                  Sauce chaud lié                                                                sida 194

2)   Skysås                                       Grand jus                                                                          sida 195

3)   Brun grundsås                          Sauce Espagnole                                                             sida 198

4)   Kraftig grundsås                      Sauce demi-glace                                                           sida 202

5)   Köttglace                                  Glace de viand                                                                sida 206

6)   Kalvbuljong                              Fond blanc                                                                       sida 207

7)   Ljus grundsås                           Velouté de veau                                                              sida 210

8)   Förädlad ljus grundsås            Sauce Allemand                                                              sida 211

9)   Tamfågelbuljong                      Fond de volaille                                                              sida 213

10) Vit tamfågelsås                      Velouté de volaille                                                          sida 214

11) Förädlad vit tamfågelsås      Sauce suprême                                                                sida 215

12) Fiskbuljong                             Fumet de poisson                                                            sida 216

13) Vit fisksås                                Velouté de poisson                                                          sida 219

14) Vittvinsås                                 Sauce vin blanc                                                              sida 220

15) Vit grundsås, mjölksås           Sauce Béchamel                                                            sida 221

16) Holländsk sås                           Sauce Hollandaise                                                         sida 223

17) Bearner sås                              Sauce Bearnaise                                                            sida 225

18) Tomatsås                                  Sauce tomat                                                                   sida 228

19) Smörsås                                    Sauce beurre blanc                                                        sida 230

20) Brun kalvsky                           Fond de veau brune                                                       sida 233

21) Avredd sky                               Jus lié                                                                               sida 235

22) Viltsky, viltfond                       Fond de gibier                                                                sida 236

23)Fasansky                                   Jus de faisan                                                                   sida 238

 

Teoridel 10. Tillagningsmetoder

1)   Blanchera                                                                                                                            sida 244

2)   Förkoka                                                                                                                               sida 246

3)   Koka                                                                                                                                     sida 247

4 ) Reducera                                                                                                                             sida 260

5)   Pochera                                                                                                                                sida 261

6 ) Ångkoka                                                                                                                              sida 270

7)  Steka                                                                                                                                    sida 276

8)  Halstra                                                                                                                                 sida 281

9)  Ugnssteka                                                                                                                           sida 285

10) Fräsa                                                                                                                                  sida 291

11) Gratinera                                                                                                                           sida 292

12) Glasera                                                                                                                               sida 293

13) Ugnsbaka                                                                                                                           sida 297

14) Grilla                                                                                                                                   sida 299

15) Bräsera                                                                                                                              sida 303

16) Steka i en gryta eller lerform                                                                                          sida 311

17) Fritera                                                                                                                                sida 313

18) Marinera                                                                                                                            sida 315

19) Övriga tillagningsmetoder                                                                                              sida 316

20) Tillberedningstemperaturer för kött                                                                              sida 317

21) Regler för stekning av kött om ing annat                                  bestäms                                                                                                                                     sida 317

22) Värmebehandling av fisk                                                                                                sida 317