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Level 4 cookery at Otago Polytechnic

Thursday, February 28, 2008

Filleting of a round Fish

Posted by Chef at 3:51 PM No comments:
Labels: Fish

Filleting of a Flat Fish

Posted by Chef at 3:50 PM No comments:
Labels: Fish

Wednesday, February 27, 2008

FISH STOCK

Posted by Chef at 12:18 PM No comments:
Labels: stock

Tuesday, February 26, 2008

Chicken Stock

Posted by Chef at 9:34 AM No comments:
Labels: stock

Beef Stock

Posted by Chef at 9:33 AM No comments:
Labels: stock

Monday, February 25, 2008

Cod Vienoise

Posted by Chef at 3:43 PM No comments:
Labels: Fish

Bouillabaise

Posted by Chef at 3:31 PM No comments:
Labels: Fish, soup

Friday, February 22, 2008

Cod Stir Fry

Posted by Chef at 3:15 PM No comments:

Sole Bercy

Posted by Chef at 11:47 AM No comments:
Labels: Fish

Thursday, February 21, 2008

Filleting of a Round Fish

Posted by Chef at 12:19 PM No comments:
Labels: Fish

Filleting of a Flat Fish

Posted by Chef at 12:14 PM No comments:
Labels: Fish

Monday, February 11, 2008

Minestrone Soup

Posted by Chef at 2:05 PM No comments:
Labels: soup

Corn and Bacon Chowder

Posted by Chef at 12:10 PM No comments:
Labels: soup

Asian Consomme

Posted by Chef at 11:51 AM No comments:
Labels: Consomme

Thursday, February 7, 2008

crab bisque

Posted by Chef at 4:45 PM No comments:
Labels: soup

Chicken Ballontine

Posted by Chef at 3:24 PM No comments:
Labels: Chicken
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Labels

  • Beef
  • Big Mushroom
  • bread
  • Brioche
  • cakes and sponges
  • Chicken
  • Competitions
  • Consomme
  • Courgette cannelloni
  • crayfish
  • DANISH PASTRY
  • Duck Confit
  • eggs
  • Fish
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  • Hors Douvres
  • Ice cream
  • LAMB RUMP
  • lemon Steamed Pudding
  • LEMON TART
  • Market day
  • MUTTON PIE
  • Muttonn Bird
  • Nicoise
  • PASTRY
  • pastry trip
  • Pate
  • pavola
  • pork
  • risotto
  • Sauce
  • Smoked Eel
  • Snail tasting
  • soup
  • stock
  • Sugar work
  • tart tatin
  • Trip to Sydney
  • Truffle dinner
  • Veal assessment

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    • ▼  February (16)
      • Filleting of a round Fish
      • Filleting of a Flat Fish
      • FISH STOCK
      • Chicken Stock
      • Beef Stock
      • Cod Vienoise
      • Bouillabaise
      • Cod Stir Fry
      • Sole Bercy
      • Filleting of a Round Fish
      • Filleting of a Flat Fish
      • Minestrone Soup
      • Corn and Bacon Chowder
      • Asian Consomme
      • crab bisque
      • Chicken Ballontine
  • ►  2007 (33)
    • ►  November (4)
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Chef
Lecturer on the Otago Polytechnics Bachelor of Culinary Arts.
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