1. Batters
• Tempura
• Japanese lacey batter made with rice starch eggs and water
• Beer batter
• Leavened batter used in Northern climates
• Thicker, more dense crust
• Escoffier batters, #316, #317
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Cornstarch, flour, club soda optional ingredients
• Must be kept cold

2. Grilling
• Quadrillage: the use of grill grates to create perfect X marks on
product
• Season your grill so product does not stick
• Clean and oil frequently
• Identify hot and cool spots
• Product may need to be finished in the oven
• Avoid flare-ups, will give a bad flavor to food
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Dry heat cooking method

3. Review Heat & Cooking
• Dry heat cooking
• Bake/roast, Broil, Grill, rotisserie
• Dry heat with fat
• Sautee, pan fry, deep fry
• Moist heat cooking
• Poach, blanch, steam
• Sweat
• Combination cooking methods
• Braise, poele, stew
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Conduction
• Convection
• Radiation (Radiant heat)

4. Frying potatoes
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French Fries
Steak fries
Cottage fries
Shoestring potatoes
• Cooking
• Blanching at 250 ̊F
• Deep fry at 350 ̊F until golden brown and crisp
• Used only for larger sizes of fries
• Season away from fryer while hot
• Keep hot and dry in oven
• Drain excess grease
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Cuts

5. • Gaufrettes: waffle chips
• Ruffled
• Flat
• Use swimming method
• Soak in salted water to keep from oxidizing
and keep crisp
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Potato Chips

6. Chef’s Recipes
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1 cup flour
1 cup cornstarch
2 ea whole eggs (4 yolks for richer batter)
Ice water or cold club soda
• Beer Batter
• Beer
• Salt
• flour
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Tempura batter