LEARNING THE ROPES
Here are some of the culinary concepts the students have learned:
Julienne: Cut into long, thin, rectagular pieces 1/8- by 1/8- by 2 1/2 inches.
Brunoise: Very small dice, 1/8-inch square.
Chiffonade: Leafy green vegetables that are stacked, rolled tightly, then cut into thin strips about 1/8-inch wide.
Medium dice: Cut into 1/2-inch cubes.
Mince: Cut very finely and evenly.
Tomato concasse: Peeled, seeded and chopped tomatoes.
Mousseline: A hollandaise sauce or mayonnaise to which stiffly whipped cream has been added.
Sabayon: A light egg custard that has been whipped to incorporate a large amount of air.
To learn more about the ProStart program, visit the Hospitality Minnesota website at bit.ly/IiFrqq .