Simmering, Boiling, & Steaming

Part I: Safety, Sanitation and Knife Skills, con’t.

• Hand-Washing
• Kitchen/Station Set-Up
• Mise en Place
• Knife Skills
  • Each student completes the following:
    • Classic or Precision Knife Cuts:
      • 1 carrot julienne
      • 1 carrot brunoise
      • 1 carrot batonnet
      • 1 carrot macédoine (Small Dice)
      • 1/2 onion julienne
      • 1/2 onion diced
    • Additional knife skills:
      • Tomato concassée

Part II:

• Each group of 4 students prepares a “Simmering Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station. Then…
• Each group of 4 students demonstrates “Blanching and Shocking” and prepares
  • Blanched and shocked Broccoli
  • Blanched and shocked Asparagus
  • Blanched and shocked Brussels Sprout
• Then, re-therm the broccoli and asparagus in some chicken stock, butter and garlic (don’t forget salt and pepper) and serve on a disposable plate.
• Also, sear the cut ends of the Brussels sprouts in butter and oil (don’t forget to use salt and pepper) and serve on a disposable plate.

Part III:

1. Each student prepares:

• 1 serving Chicken Parmesan with Angel Hair Pasta
• 1 serving Basic Risotto
• 1 serving Basic Rice Pilaf

2. Each group of 4 students prepares:

• 1 Recipe Basic Rice Pilaf using the following aromatics:
  • 1/2 cinnamon stick
  • 4 cardamom pods
  • 2 cloves
  • 5 peppercorns
  • 1 bay leaf
  • ¾ teaspoon cumin
  • 1 ½ cups onion, chopped
  • 2 cups sliced mushrooms.
  • Salt/Pepper

• 1 Recipe (4X) Basic Risotto using the following:
  • Mushrooms, sauteed
  • Chicken or vegetable stock
  • Dried mushroom powder
  • Butter
  • Parmesan Cheese

Part IV:

1. Each group take 1 1/2 cups of risotto and cool down on a sheet tray. Once cooled, add some ingredients and use the standard breading procedure to make Arancini and pan fry. Be creative with your flavors.

Read:

• “Ch. 24 Cooking Grains and Legumes.” The Professional Chef. 9th ed.
• Rinsing Rice and Cooking Whole Grains

Videos:

• Video: EnPapillote
• Video: Risotto

Review:

• Day 4 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”