CHRM 1120 Day 4

Part 1:

Each team of 4 students completes the following:

• 1 gallon Veal Stock
• 1 gallon White Chicken Stock
• 2 quarts Demi-Glace
• 2 quarts Espagnole (Brown) Sauce
  

Part 2:

Each team of 4 students completes the following:

• Grill 4 Chicken Breasts
• Saute 16 Shrimp
• Prepare 2 pounds spaghetti and 1 pound Penne or Rigatoni pasta.
  • In heavily salted water, cook the pasta to a firm al-dente.
  • Reserve 1 cup of pasta cooking water to adjust sauce consistency at service, if needed.
  • Drain and toss the pasta with a little olive oil.
  • Cool the pasta on a sheet pan and hold for service.
  • Trascinare at service: reheat 1 portion of pasta and 1 portion of sauce in a sauté pan.
• 1 recipe Marinara Sauce
  • Plate 4 servings with 2-ounces of sauce and 3-ounces of spaghetti.
• 1 recipe Ragu Alla Bolognese
  • Plate 4 servings with 2-ounces of sauce and 3-ounces of spaghetti.
• 1 recipe Pomodoro Sauce with Shrimp
  • Plate 4 servings with 2-ounces of sauce and 3 ounces of penne.
• 1 recipe Puttansca Sauce with Grilled Chicken
  • Plate 4 servings with 2-ounces of sauce and 3 ounces of penne.

Part 3:

Each team of 4 students completes the following:

• 1 recipe Bordelaise Sauce
• 1 recipe Poivrade Sauce

Then each student prepares the following:

• 1 pan-roasted Fillet Mignon plated and served with Bordelaise Sauce
• 1 grilled Fillet Mignon plated and served with Poivrade Sauce

Assigned Reading:

• Brown Sauces
• Tomato Sauces

Videos:

• Video: Brown Sauce

Review:

• Day-4 Sauces-Brown PowerPoint

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”