Miguel Andres Pineda García

Miguel Andres Pineda García

Culinary & Food Service Management
LaSalle College Vancouver

Classical french cuisisne

CUL264-FRENCH CLASSIC CUISINE, Student: Miguel Andres Pineda García, ID: 2012559, Instructor's name: Atifa Prinsloo, here, the mother of all cuisines, the point of origin that created this magnificent branch, profession, and above all passion, is A fact that many kitchens already existed at that point but it was French cuisine that, thanks to a mixture of experiences, techniques, and ingredients that at first were solely and exclusively for royalty, became a whole professional area and thanks to the passage of time it adapted, expanded and stretched its horizons, helping to promote other cuisines, taking advantage of their potentials to expand techniques, ingredients and much, much more.

This week we learned

Veloute Sauce

This week we learned about sauces such as veloute a sauce belonging to the 5 mother sauces which have a thick, creamy consistency and a bright whitish color. This sauce is a sauce that goes very well with foods such as meats, chicken, fish, and even vegetables, and since it is relatively simple to prepare it is suitable for any occasion, also this sauce is a base for many other simple sauces when keep your white broth base.

This week we learned

Bisque De Crevetts

This week we learned about soups like el bisque from crevetts a soft, creamy, and highly seasoned soup classically based on crustaceans such as lobsters, prawns, crabs, shrimp, or crayfish. This soup also can be reduced to create a sauce both for cooking and to accompany foods. The most characteristic of this soup and that the difference from others is that instead of using seafood meat its shells are used because when pulverized or made into pasta they release much more flavor and aroma.

This week we learned

Oeufs En Cocotte

This week we learned about vegetables such as oeufs en cocotte, a French version of the shirred eggs, composed of 3 characteristic ingredients, the sautéed spinach, the mornay sauce, and the Gruyere cheese. This dish is cooked in a bain-marie and accompanied with toasts, the dish is perfect as a side dish or to eat on its own for breakfast, lunch or dinner.

This week we learned

Cordon Bleu

This week we learned about poultry when preparing cordon bleu, This exquisite dish consists of a fillet of meat, usually chicken, rolled with ham or some cold meat and cheese to later be breaded and fried in a pan until achieving a perfect golden brown and finished in the oven to achieve a crunchy with a soft and juicy interior, this dish is not only one of the most popular and well-known in French cuisine, but it is one of the few that maintains its originality and class regarding techniques and ingredients.

This week we learned

Paupittes De Sole A La Mousse De Saumon

This week we learned about fish by preparingPaupiettes De Sole A`La Mousse De Saumon this is quite an elegant dish when prepared with care. This dish consists of sole rolls filled with salmon muslin which are poached and finished in the oven for maximum flavor, in addition to their juices a substantial and rich sauce is made, Mousseline is essentially a fish puree that has been blended together with eggs, cream, seasoning, and herbs commonly used as stuffing's but also to be cooked single by poaching or steaming them.

This week we learned

Piece D’Agneau “Provencale”

This week we learned about ligth meats by preparing Piece D’Agneau “Provencale” an exquisite dish that consists of a rack of lamb roasted in a cover of breadcrumbs flavored with herbs and garlic, leaving the meat with a beautiful pink center, the dish is typically accompanied by glazed vegetables, whipped potatoes, and an exquisite sauce based on wine and demi-glaze. The Provencal cuisine is where French culinary traditions meet the Mediterranean climate, and where succulent fresh vegetables and abundant herbs form the basis of many regional dishes.

This week we learned

Boeuf Burguignon

This week we learned about meat by preparing boeuf burbuignon, this exquisite dish is a stew also known as beef burgundy, a beef stew simmered in wine and broth, traditionally accompanied with pearl onions, carrots, mushrooms and bacon and accompanied with a garnish of potatoes and toast. This representative dish of French cuisine defines very well the style of the kitchen where each ingredient is prepared individually to achieve its maximum flavor and thus when combined, a clash of flavors and sensations is generated and not only that, Originally this dish was made up of food that was left over which, when put in pots and simmered with wine, generated a rich, substantial and delicious stew.

This week we learned

Ris De Veau Braises

This week we learned about specialty meats by preparing ris de veau braises, this exquisite dish consists of braised sweetbreads with an aromatic mirepoix and wine and served and accompanied by the same vegetables as a garnish and an exquisite sauce based on cooking liquids thickened by monte au burre. This dish is actually a complex preparation since the sweetbreads are a very delicate ingredient and several factors can ruin their textures and flavor, especially the flavor, developing an awful and bitter flavor with a very hard texture.

This week we learned

Tarte Des Desmoiselles Tatin

This week we learned about desserts by preparing Tarte Tatin, This delicious dessert is an apple pie turned upside down where it has a pastry puff as base and was covered by a caramel that stains the apples with its golden color, it is usually accompanied with fresh berries, powdered sugar and even ice cream, This dessert requires arduous precision as several factors can cause the base of the puff pastry to burn or the apples to become overcooked and become mush.

This week we learned
This week we learned
This week we learned
This week we learned
This week we learned
This week we learned
This week we learned
This week we learned
This week we learned