In-ClassKitchenReadingReviewPowerPointRecipes
- Define Roasting and Baking
- Discuss Roasting and Baking Procedures
- Identify Foods suitable for Roasting or Baking
- Identify Roasted and Baked Dishes
- Identify Types of Poultry
- Identify Cuts of Poultry
- Define Dairy Products
- Define Pasteurization and Homogenization
- Discuss Milk and Milk Products
- Discuss Butter and Cheeses
- Discuss White Meat versus Dark Meat
Objectives
Every Student will:
- Demonstrate compliance with The Uniform Standard
- Demonstrate compliance with Safety, Sanitation and Personal Hygiene Standards
- Demonstrate the required level of preparation
- Practice the principles of Mise en Place
- Demonstrate good sustainability practices through waste control, energy and water conservation
- Demonstrate safe and appropriate knife skills
- Demonstrate proper equipment selection and use
- Demonstrate familiarity with daily recipes and scaling as needed
- Demonstrate proper seasoning with salt
- Demonstrate tasting and palette development skills
- Demonstrate appropriate plating of finished dishes, including temperature, plate size and portion size
One team of four students will prepare a breakfast buffet consisting of:
- 1/2 pan of 16 scrambled eggs
- 1/2 pan of 16 slices of bacon
- 1/2 pan of French toast, 16 slices cut in half diagonally
- 1/2 pan of oatmeal, 16 cups cooked
Each student will perform:
- Knife skills to include:
- Additional knife skills:
Each team of 4 students completes the following:
Assigned Reading:
Additional Reading:
- the Professional Chef, 9th Ed. CIA: Ch. 9 & Ch. 17
Homework:
- Review the Recipes for Next Class.