CHRM 1030 Day 4

• Define Grilling, Barbecue & Broiling
• Discuss the Grilling Procedure
• Discuss the Broiling Procedure
• Discuss Serv-Safe Temperatures vs. Cooking Temperatures
• Discuss Steak
• Discuss Tempering
• Discuss Grading and Marbling
• Describe Types of Premium Steaks
• Discuss Salads and Salad Greens
• Identify Types of Salad Greens
• Describe Salad Green Preparation
• Discuss Purchasing and Storage of Greens
• Discuss Dressings and Vinaigrettes
• Identify Types of Salads

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:

• Review and Practice Vinaigrettes and Green Salads
  • Salad Station

• Review and Practice the Grilling Method
  • Grill Station
    • Grilled NY Strip Steak with Maître d’Hôtel Butter (Cooked Medium Rare)
      • Maître d’Hôtel Butter
    • Grilled Chicken Breast with Tarragon Compound Butter
      • Tarragon Compound Butter
    • Grilled “Ultimate” Cheeseburger

Assigned Reading:

• Grilling and Broiling
• Steaks
• Potatoes

Additional Reading:

• the Professional Chef, 9th Ed. CIA: Ch. 6, 17 & Ch. 23

Homework:

• Review the Recipes for Next Class.

CHRM 1030 Day 4: Practice Quiz

Lab-4 CHRM 1030