Station 6: Soup & Sauces: Mother Sauces and Other Sauces

Mother sauces general information and overview:
http://freeculinaryschool.com/the-five-french-mother-sauces-the-mother-of-all-resources/

Hollandaise:
http://www.foodtimeline.org/foodsauces.html#hollandaise

Sauce History:
http://whatscookingamerica.net/History/SauceHistory.htm 

Station 6: Soup & Sauces: China Cap

Station 6: Soup & Sauces: Bain Marie

Station 5: Chargrill / Broiler: Grill Garnish

Station 5: Chargrill / Broiler: Marinades

Station 5: Chargrill / Broiler: Individual and whole cuts of meat (artistic)

Station 5: Chargrill / Broiler: Hot Sandwhiches

Station 5: Chargrill / Broiler: Individual and whole cuts of meat

Station 5: Chargrill / Broiler: Compound Butter

Station 4: Fabrication: text links and web resources

Poultry Fabrication:

    http://acfofiowa.org/techniques/?cat=16

Pork Fabrication:

    http://www.pork.org/

Beef Fabrication:

    http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm

General fabrication info blog:

    http://butcherinfoblog.blogspot.com

Fabrication waste cycles:

    http://wrrc.p2pays.org/p2rx/index.cfm?page=subsection&hub_id=449&subsec_id=11

Station 4: Fabrication: Waste process flow

Station 4: Fabrication: Primal and Subprimal examples

Pork Primals

 

Veal Primals

Beef Primals

Venison Subprimals

 

Elk Cuts

Lamb