Barding Meat
Blanching Tomatoes
Braising
Breading Meat Scallops
Chopping Garlic
Clarifying butter
Cleaning and debearding mussels
Cooking ̉blanc
Cooking in a double boiler
Cooking in foil
Coring Apples
Crushing spices in a mortar
Cutting a chicken into 6 pieces
Cutting Greens into a Chiffonade
Cutting Vegetables into a Julienne
Deep-frying
Deglazing
Dicing an Onion
Filleting flatfish
Filleting rounded fish
Grilling
Gutting fish
Making bčhamel sauce
Making filled pasta
Making mayonnaise
Making sushi
Marinating Meat
Mincing fresh ginger
Opening a coconut
Opening oysters
Peeling and Deveining Shrimp
Peeling and Seeding Squash
Poaching
Pounding Meat Scallops
Preparing a Yeast Dough
Preparing and Cooking Asparagus
Preparing Artichoke Hearts
Preparing fresh hot peppers
Preparing Fresh Pasta
Preparing lobster
Preparing Mangoes
Preparing squid
Preparing vanilla beans
Preparing Vegetables into a Brunoise
Pressure cooking
Removing the Peel and Pith from Citrus Fruit
Scaling Fish
Searing
Seeding tomatoes
Shaping Carrots
Skimming
Steaming
Sweating
Thickening
Trimming and Coring Pineapples
Trimming fish
Trussing poultry
Washing Leeks
Whipping egg whites
Zesting Citrus Fruit.