The Student Chef

Directions:

1. Wet hands and arms. Use running water as hot as you can comfortably stand. It should be a least 100˚F.
2. Apply soap. Apply enough to build up a good lather.
3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.
4. Rinse hands and arms thoroughly. Use running water.
5. Dry hands and arms. Use a single-use paper towel or a warm-air hand dryer.
6. Use a paper towel to turn off faucet or to open the door if you’re leaving the restroom.
7. Hand antiseptics or sanitizes should not be used in place of hand washing.

When to Wash Hands:

• After using a restroom
• Before and after handling raw meat, poultry, and fish
• Touching hair, face, or body
• Sneezing, coughing, smoking, or chewing gum or tobacco
• Clearing tables or busing dirty dishes
• Touching clothing or aprons
• Handling money
• Touching contaminated surfaces, equipment, or towels
• Before wearing or when changing gloves

Servings: 1

A classic French omelet is rolled or folded, bright yellow with little or no browning. It is smooth and soft in consistency. Fillings are optional and are added as the omelet is rolled or a cut is made in the top of the finished omelet and stuffed with ingredients.

Ingredients:

• 1/2 teaspoon vegetable oil
• 1 tablespoon butter
• 3 eggs
• 1 tablespoons cheese, gruyère, grated fine
• fine salt, to taste
• white pepper, to taste, finely ground
• 1 teaspoon chives, chopped fine
• 1 tablespoon butter, small cold pieces

Directions:

1. Using a fork or flat-whisk, whisk eggs until well combined.
2. Season with salt and pepper.
3. Heat an 8″ non-stick omelet pan over medium high heat and coat lightly with oil.
4. Add 1 tablespoon of butter to the pan.
5. When the butter foaming begins to subside add the eggs to pan. Stir the eggs continuously with the back of a fork to avoid scratching the non-stick surface.
6. Shake the pan vigorously frequently.
7. Avoid browning the curd.
8. As the curd begins to set, fold in small pieces of whole cold (cold) butter.
9. Add the cheese.
10. Once the curd is mostly set, roll or fold omelet toward the edge of the pan away from the handle and turn onto warm service platter.
11. Allow residual heat to finish setting the curd and melt any added cheese.
12. Garnish with finely chopped chives and serve immediately.

Ingredients:

• 3 cups water
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1-3 eggs

Method:

1. In a saucepan, bring the water, vinegar and salt to a low simmer over high heat.
2. Crack each egg into a large perforated spoon and let the loose white drain off, a few seconds, then slip each egg into a ramekin.
3. Turn the burner to low.
4. When the water returns to a simmer, reduce the heat to low and simmer (at 165˚-185˚F) until the eggs are set.
5. Remove the eggs when the yolks are still soft, about 2 to 2-1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.)
6. Drain on paper towels.

Notes:

Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.