Disclosure: As an Amazon Associate, I earn from qualifying purchases. No contractual rights, either expressed or implied, are created by its content.įor more information about ECPI University or any of our programs click here: or. Every effort is made to ensure the accuracy of information contained on the domain however, no warranty of accuracy is made. The ECPI University website is published for informational purposes only. It could be the Best Decision You Ever Make !ĭISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. Call 844.334.4466 or contact the Culinary Institute of Virginia at ECPI University for more information today and begin developing your recipe for success! Your passion for sharing food can lead to an exciting career as a professional chef. Writer and author Maya Angelou loves to cook, and she once said, “…sharing food is a form of expression.” Are you ready to express yourself through Food? Other areas where a degree in culinary arts may be required include: Sauté – Cook a meat or vegetable in very hot fat, quicklyĬulinary Institute of Virginia’s Associate of Applied Science Degree in Culinary Arts can give you the edge in this exciting field! Your degree and training can lead to management roles as a culinary professional or a chef position in a fine restaurant.Roux – Flour and melted butter added to sauces, soups, or stews as a thickener.Panade – The thick base (flour, butter, and milk/cream) for soufflés and fish cakes.Novelle Cuisine – Using lighter (healthier) foods and fresh ingredients.Noisette – The translation is “hazelnuts,” but in cooking it means any cuisine that is brown in color or it can be a boneless rack of lamb that is rolled, tied, and cut into round shapes.Jus – The translation is “juice,” but in cooking, it is a sauce made from the pan juices of a meat diluted with water.Julienne – Vegetables cut to a standard size, often 1/8 x 1/8 x 2".Jardiniere – Vegetables cut thicker than julienne. Hors d’Oeuvre – The first course, usually called appetizer.Fricassé – Stew made from meat or poultry.Flambé – To set an alcohol (usually brandy) on fire.Croquettes – Potato and cooked ground meat formed into patties, breaded, then fried.
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