Week 6: Chicken fabrication

Hey all,

This week we are embarking on our first fabrication…..CHICKEN!!!

We will also be cooking the chicken using dry heat cooking methods, or methods that do not use liquid.

Think: roast, deep fry, shallow fry, grill, saute.

Now you may be asking…..How is frying a dry heat cooking method?  Aren’t you using a liquid?

Well, no, we are not using a liquid to cook with….we are using fat that happens to be in the pourable or melted state. So, the simplest way to explain that is that oil is not a liquid :)

Fabricating chicken can be a tricky thing…there are a lot of technical things to keep in mind. Remember, time is of the essence…but if you keep practicing, you will be able to fabricate a chicken quite quickly…although I don’t know if you’ll ever be as fast as this guys: (ps. click below to see an awesome video)

Martin Yan Chicken Fabrication

Review Week 5

Hey guys,

Overall……GREAT JOB on the practical with vegetable cuts!

I know, it is very daunting and can be stressful when timed. But remember, we are trying to prepare you for the “real world” where your chef will want you to complete tasks in a timely and efficient manner. Think of yourself as the manager of the kitchen, why pay someone an hourly wage…what one person can do in 1 hour, you can do in 20 minutes.

Just a review of the classical cut dimensions you were asked to produce:

Julienne: 2″ long x 1/8″ x 1/8″

Rondelle: 1/8″ – 1/4″ slice (round or bias—angled)

Medium Dice: 1/2″ cubed

Small Dice: 1/4″ cubed

Tourne: 2″ long, 3/4″ wide, 7 sides, flat ends (football shaped)

Also, I hope you enjoyed the pigment experiment….it is fun to red cabbage turn neon green :)

Week 4: Rice and Other Starches

Hello future culinarians:

This week we will be cooking a variety of rice and other starches. We will be working with several types of rice:

Converted (think Uncle Ben’s)

Arborio (for risotto)


We will also make several types of dumplings/pasta:

Gnocchi (potato dumpling)

Spaetzle (flour/egg dumpling)

Fresh Pasta

To top it off…..homemade tomato sauce! Yum!

Be sure to bring your journals….pasta recipe will be provided and you don’t want to miss it!