correction menu vendredi 10 Février

samedi 11 février 2012


Here is the correction for your menu (10/02/2012)

Quiche aux Fruits de Mer
Filet de Daurade Rôti au Basilic
Crêpes aux Pommes flambées.


For the starter the chef suggests a seafood savoury tart.

It is garnished with mussels, salmon, scallops and prawns as well as eggs, cream and butter.


Image de prévisualisation YouTube


For the main course the dish is a roasted sea bream fillet with its basil butter. It is served with a vegetables flan.

For the dessert, the chef has made delicious « crepes » or thin pancakes that are filled with flamed cramelized apples. The dessert is served with a scoop of cider ice-cream.


Here is a nice video of a sea bream recipe

Image de prévisualisation YouTube



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correction menu du 09 Février 2012

samedi 11 février 2012

Today’s menu (09/02/2012) 1ère Prof cuisine

Gratinée à l’oignon

Onion soup sprinkled with grated cheese and crusted under the grill.

 Côte de Boeuf  vert-pré, beurre maître d ‘Hôtel

Grilled rib of beef garnished with matchstick or straw potatoes, watercress and a maître d’hôtel compound parsley butter containing lemon juice. 

Saint Honoré

A cake made with flaky pastry, surrounded with caramelized chou creampuff balls filled with whipped cream or *chiboust pastry cream ( *pastry cream flavoured with vanilla and lightened with whisked egg whites)

Image de prévisualisation YouTube



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What do you know about thanksgiving?

jeudi 24 novembre 2011


What do you know about thanksgiving?

Before watching the first video, go to and read the story of thanksgiving and then take the quizz.


Then watch the first video and fill in the worksheet.

Image de prévisualisation YouTube

Image de prévisualisation YouTube

Image de prévisualisation YouTube

Image de prévisualisation YouTube









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The professional uniform for a cook

lundi 3 octobre 2011


Here are 2 very nice videos explaining everything you should know about your uniform. Click below for the worksheet if you don’t have a copy of it.

Uniform worksheet



Second video and second worksheet

The chef’s uniform pdf 1

Image de prévisualisation YouTube


What differences can you spot between the 2 videos?

If you have any questions, feel free to send me an email at [email protected]



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A business lunch video or how to welcome a client

jeudi 10 mars 2011

Hi there,

A very nice video with a client, a waiter and a waitress, taken from the afpa site on the theme of how to welcome a client.

Watch the following video 
and use the following worksheet to work on the video.
A business Lunch worksheet

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Shrove Tuesday/Mardi Gras

dimanche 6 mars 2011


Next Tuesday, on the 8th of March 2011, people will celebrate Shrove Tuesday. In France, this celebration is called « Mardi Gras »;

What do you know about Shrove Tuesday? About « Mardi Gras »?

Is there more to it than making crèpes?

First, a video (borrowed from on how to make proper crèpes.

What are the ingredients of the recipe? What shouldn’t you do ?

What is the proper way for making crèpes?

Give details about the different steps of the recipe in your own words.

If you need to use an online dictionary, go to


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What can you find in the kitchen 2

mercredi 16 février 2011

Some more vocabulary linked to the kitchen

borrowed from

Click on the image to have a better view.



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How to make a cappuccino

jeudi 27 janvier 2011

Hello there,
Now that you have seen a video on how to make an expresso, let’s move on to the next step which is to learn how to make a cappuccino.

Beware because a cappuccino is not a a café Viennois!

In the UK café Viennois -Espresso con panna, « expresso with cream » in Italian – is a single or double shot of espresso topped with whipped cream. In the US it may also be called café Vien and you get it in cafés because it takes less time to make than a cappuccino.

Here is the video

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