LectureKitchenReadingReviewPowerPointRecipes
- Discuss Culinary Measuring and Measuring Equipment
- Discuss Weight versus Volume
- Discuss Recipe Use
- Discuss Parts of a Recipe
- Discuss Standardized Recipes
- Define Frying
- Identify Types of Frying
- Discuss Batters and Breading
- Discuss Standard Breading Procedure
- Discuss Fats
- Discuss Function of Fats
- Identify Types of Fats and Oils
- Define Rancidity
- Discuss Smoke Point and Flash Point
- Discuss the Origins and History of Potatoes
- Identify Types of Potatoes
- Discuss the Differences between Types of Potatoes
- Discuss the Nutrition, Storage, Sizes & Grades of Potatoes
- Describe Methods of Cooking Potatoes
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:
- Review and Practice the Pan-Frying and Deep-Frying
Each team of 4 students completes the following:
Assigned Reading:
Additional Reading:
- the Professional Chef, 9th Ed. CIA: Ch. 11 & Ch. 18
Homework:
- Review the Recipes for Next Class.
CHRM 1030 Day 3: Practice Quiz