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Blanch, Parboil
Bone Chicken
Braise
Cake Decorating -
Pipe Borders
Cake Decorating -
Buttercream Flowers
Cake Decorating -
Basket-Weave
Caramelize Sugar
Carve Lamb
Carve Meat Against Grain
Carve Turkey
Clarify Butter
Clean Artichokes
Clean and Slice Leeks
Clean Mushrooms
Collar Souffles
Cut Kernels Off Corn
Cut a Pocket in Meat
for Stuffing
Deep-Fry
Deglaze
Dredge, Bread
Emulsify
Enrobe a Cake
Fillet Roundfish
Flambe
Flip Crepes, Pancakes
Fold Batter
Flip Food in Pan
Fold Decorative Napkins
Fold Omelets
Fold a Papillote
Forming Gnocchi
French a Rack of Lamb
Improvise a Steamer
Knead Dough
Knife Skill - Brunoise
Knife Skill - Chiffonade
Knife Skill - Chop
Knife Skill - Dice
Knife Skill - Julienne
Knife Skill - Mince
Knife Skill - Sharpen Knives
Knife Skill - Slice
Lattice Pie Crust
Line Pie Pans
Melt Chocolate
Open Champagne
Open Shellfish
Parchment Lid and Pan Lining
Peel Tomatoes
Peel Pineapple
Peel, Puree Garlic
Pleating Dumplings and
Purses
Pound Meat, Fish
Prepare Asparagus
Prepare Fresh Herbs
Quarter Chicken
Remove Silver Skin
Roll Dough
Roll Eggrolls, Burritos and
Dolmades
Saute
Score Duck Breasts
Scrape Vanilla Bean
Segment Citrus
Shape a Boule
(Round Bread)
Shell Lobster
Shell, Clean Shrimp
Sear
Seed
Separate Eggs
Skim Fat, Foam
Sterilize Jars for Preserves
Stir-Fry
Temper Custard
Tie a Roast
Truss Poultry
Wash Leafy Greens
Whip Egg Whites
Zest Citrus
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