Mark Caducio

Mark Caducio

Culinary & Food Service Management
LaSalle College Vancouver

CUL264 - Classical French Cuisine

This class has allowed me to take a deep dive into french cuisine and to learn about the different kinds of cooking techniques used in the production of these items.

Also called Lettuce

Coeur De Laitue "Mimosa"

Also called Lettuce Hearts "Mimosa" a bed of romaine lettuce garnished with slices cherry tomatoes and topped with a bacon vinaigrette.

A "royale" is an egg

Consomme Royale

A "royale" is an egg custard garnish that is laid in the bowl of where the soup is being poured into

Baked Eggs, Spinach,

Oeufs En Cocotte "Florentine"

Baked Eggs, Spinach, Mornay sauce that is finished in a salamander to toast breadcrumbs and cheese at the top of this dish. Can be served along with a side of croutons

Can also be called G

Haricots Verts Au Beurre

Can also be called Green Bean Bundles. Green beans are rolled with prosciutto, bundled and tied with chive

Chicken marinated in

Coq Au Vin

Chicken marinated in red wine, this stew involves many flavours and components in the dish. Going from carrots, pearl onions, shallots, garlic and bacon.

Trout quickly pan-fr

Fillet De Truite Poêlée Aux Amandes

Trout quickly pan-fried and served with a almond, tomato, lemon juice and parsley sauce to top the fish and accompanied with salad and a grilled lemon

Sole that is poached

Paupittes De Sole a la Mousse de Saumon

Sole that is poached in a flavouring liquid and served with a sauce and bundled julienned vegetables

A lamb rack served w

Piece D'agneau "Provençale"

A lamb rack served with bone cleaned, accompanied with whipped potatoes and Demi-glace

Roasted pork loin se

Carre De Porc Roti Au Jus Lie

Roasted pork loin served with a variety of vegetables and veal glaze

A French style beef

Beef Bourguignon

A French style beef stew that involves beef being marinated in red wine and served along with salted pork, carrots, mushrooms, and pearl onions

Or called steak tart

Tartare De filet de boeuf

Or called steak tartare, this dish contains raw beef and is served along with capers, caper berries, cornichons, parsley, shallots, dijon mustard, sherry vinegar, an egg yolk and crouton

These frog legs are

Cuisses De Grenouilles a la provençale

These frog legs are marinated in milk and sautéed in oil, then served with tomatoes, carrots, black olives, basil, and anchovies

These calfs sweet br

Ris De Veau Braises

These calfs sweet breads are braised in a flavouring liquid that is later turned into a sauce. This is served along with a nice variety of vegetables such as onions, carrots, green peas, turnips, pearl onions and lettuce

Caramel and apples c

Tartes des demoiselles tartin

Caramel and apples covered with puff pastry and baked in the oven then flipped and served with garnished berries.

Also called Lettuce
A "royale" is an egg
Baked Eggs, Spinach,
Can also be called G
Chicken marinated in
Trout quickly pan-fr
Sole that is poached
A lamb rack served w
Roasted pork loin se
A French style beef
Or called steak tart
These frog legs are
These calfs sweet br
Caramel and apples c