CHRM 1030 Day 2

• Define Cooking
• Discuss the Objectives of Cooking
• Explain Types of Heat Transfer
• Explain the Effects of Heat on Food
• Explain Browning and Caramelization
• Discuss the Maillard Reaction
• Discuss the Cooking Methods
• Discuss Salt
• Define and describe the sautéing process and explain why it is considered an à la minute technique.
• List and explain the mise en place for ingredients and equipment for sautéing.
• Name a variety of foods suited to the sauté technique
• Prepare a variety of foods using the sauté technique.
• Evaluate the quality of a sauté
• Discuss Blanching and Shocking

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:
  • 1 carrot julienne
    
  • 1 carrot brunoise
    
  • 1 carrot batonnet
  • 1 carrot macédoine
  • 1/2 onion julienne
  • 1/2 onion diced
• Additional knife skills:
  • 1 tomato concassé
  • 1 russet potato, peeled, and cut into a 1/2″ medium dice, par-cooked (Reserve for sauté practice.)
  • 1 carrot, cut on the bias (Reserve for Glazed Carrots)

• Review and Practice the Blanching and Shocking Method
  • Crudité Platter (one per 4-student group)
    • Blanched Vegetables

• Review and Practice the Sauté Method
  • Hash Browns
  • Skillet or “Home Fries”
  • Glazed Carrots
  • Sauté Station
    • Sautéed Chicken and Mushrooms with Sun Dried Tomatoes

Assigned Reading:

• Cooking
• Flavors, Herbs & Spices, and Salt
• Cookware
• Sautéing
• Blanching, Parboiling and Shocking

Additional Reading:

• the Professional Chef, 9^th Ed. CIA: Ch. 5, 18 & Ch. 21

Homework:

• Web Quest: http://www.scientificamerican.com/article.cfm?id=raw-veggies-are-healthier&page=2
• Review the Recipes for Next Class.

1030 Day 2: Practice Quiz

Lab 2 CHRM 1030