CHRM 1030 Day 6

• Discuss Rice
• Discuss Types of Rice
• Identify Types of Rice Cooking Methods
• Describe the Pilaf Method
• Describe the Risotto Method

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:

Each student independently demonstrates:

Each team of 4 students completes the following:

• Mexican Rice
• Thai Fried Rice
• Dirty Rice
• Cardamom & Cumin Infused Basmati Rice
• Chicken Biryani
• Rice Pudding

Assigned Reading:

• Rice
• Cooking Rice

Additional Reading:

• the Professional Chef, 9th Ed. CIA: Ch. 18 & Ch. 24

Study Questions:

• CHRM 1030 Day 6: Practice Quiz

Homework:

• Review the Recipes for Next Class.

Lab-6 Foundations I Rice