CHRM 1120 Day 1

Part 1: Stocks

Each group of 4 students completes the following:

• 2 quarts Chicken Broth (for the Chicken Noodle Soup)
  
• 1 gallon White Chicken Stock
• 1 gallon Brown Chicken Stock
• 1 gallon Brown Veal Stock

Part 2: Practice

Each group of 4 students completes the following:

• Clarified Butter (Each Student needs: 1 small sauce pot; 1 small saute pan; 1 pint deli; 1 soup spoon or ladle)
• 1 recipe Chicken Noodle Soup
• 1 recipe Cream of Broccoli Soup
• 1 recipe Thai Chicken Soup

Part 3: Practice

• Each student make 1 recipe Beurre Blanc

!

Read:

• Techniques-Sauces (From CIA)
• Cooking Methods
• Cooking Ratios
• Stocks and Broths
• Stock Ingredients
• Making Stock

Videos:

• Video: Buerre Blanc
• Video: Hollandaise
• Video: Mayonnaise
• Video: Stock
• Video: Cream Soup

Review:

• Day-1 Stocks

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”