LectureKitchenReadingReviewPowerPointRecipes
- Discuss Flavor
- Discuss Taste
- Discuss Aroma
- Discuss Mouthfeel
- Discuss Palate
- Discuss Factors that Affect the Perception of Flavors
- Discuss Flavor Profiles
- Discuss Flavoring and Seasoning
- Discuss Herbs and Spices
- Discuss Types of Cookware
- Define Poaching
- Discuss the Poaching Method
- Identify Classic Poached Dishes
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:
Each team of 4 students completes the following:
Assigned Reading:
- the Professional Chef, 9th Ed. CIA: Ch. 19 & Ch. 27