Day 2: American Cuisine- New England

Part 1:

Each team of 4 students completes the following:

• 1 recipe Crab Cakes
• 1 recipe  Yankee Pot Roast
• 1 recipe  Lobster Rolls
• Cooking Lobster
• Cleaning Lobster

 ~After each part All teams should clean, reset and re-organize

Part 2:

Each Student will Individually complete the following:

• 1 Whole Chicken (6 pieces; 2 airline breasts, 2 whole legs (legs and thighs together), 2 wings
• 1 recipe Chicken Roulade
• 1 recipe Fried Chicken Legs and Wings (pull tendons out of chicken leg)
• 1 recipe Duck Breast with Cherry-Maple Glaze
• 1 recipe Clam Chowder
• 1 recipe Baked Cod

Review:

• Day-2 New England 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”