Lesson 1 Equipment List

White Stock:
stock pot
Chef’s knife
cutting board
liquid measuring cups
fat skimmer
fine strainer or colander
cheesecloth and twine or Bouquet Garni Bags

Brown Stock:
roasting pan
liquid measuring cups
stock pot
fine strainer or colander
Chef’s knife
liquid measuring cups
Bouquet Garni Bags or cheesecloth and twine
cutting board
fat skimmer

Vegetable Stock:
roasting pan
liquid measuring cups
stock pot fine strainer or colander
cheesecloth and twine or Bouquet Garni Bags
Chef’s knife cutting board

Crème Olga: heavy large saucepan
food processor/blender/immersion blender
Chef’s knife
cutting board
liquid measuring cups
colander
measuring spoons
wooden spoon
sauce or roux whisk
white pepper mill

French Onion
Soup: large saucepan or sauté pan
chopping board
Chef’s knife
Bread knife
wooden spoons
liquid measuring cups
measuring spoons
pepper mill
oven-proof serving bowls
baking sheet
cheese grater

Lesson 1 Ingredient List

White Stock
Onion Bay Leaf
Celery Peppercorns
Carrots Fresh Parsley Sprigs
Fresh Thyme Whole Chicken
Garlic Cloves Whole Cloves

Brown Stock
Onion Bay Leaf
Carrots Fresh Parsley
Celery Fresh Thyme
Leek Peppercorns
Beef Bones Garlic
Stew Meat Canola Oil

Vegetable Stock
Mushrooms Bay Leaf
Onions Fresh Parsley
Celery Fresh Thyme
Carrots Red Pepper Flakes
Garlic Tomatoes
Leek Red Potatoes

Crème Olga
Butter Salt & Ground White Pepper Crème Fraiche or Sour Cream Chicken or Vegetable Stock
Flour Cayenne Pepper
Green Onions Chives
Firm White Mushrooms


French Onion Soup
Yellow Onions Salt & Freshly Ground Pepper
Dried or Fresh Thyme Baguette Slices
Beef Stock Swiss and/or Gruyere Cheese
Unsalted Butter Dry Sherry or Cognac
Olive Oil