KitchenStudy/ReadingInstructor Resources
OBJECTIVE
This lesson explores the techniques of saute, cast iron cooking, and pasta making through ingredients indigenous to France and Italy.
SKILLS & TECHNIQUES ADDRESSED
MODELING/ DEMONSTRATION
Each student prepares:
-
Poulet Sauté Marengo: Chicken Sauté Marengo Style (France; page 666) -
Ratatouille: Vegetable Medley (France; page 681) -
Tagliatelle al Pepperoncino: Red Pepper Tagliatelle (Central Italy; page 719) -
Orechietti con Carciofi: Orechietti Pasta with Artichokes (Southern Italy; page 732)
Read
- Chapter 14: Pages 639-649 (France)
- Chapter 15: Pages 690-704 (Italy)
Glossary/Notes
Veal Kidneys Mussels Clams Boston Lettuce Watercress Chervil Swiss Chard Cheese (Italy) Gorgonzola Cheese Pecorino Cheese Ricotta Mascarpone Anchovies Capers Porcini Mushrooms Polenta Cuttlefish
Cooking Methods/Techniques
Sauteing Protein Stewing French Fry an Egg Clear Soup Emulsions Shallow Poaching
[wppcp_private_content allowed_roles=”lecturer”]
Instructor Notes:
[/wppcp_private_content]