Braising & Stewing, Pasta

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:

Part II:

1. Each group of 4 students completes the following:
   • Prepare  1 recipe Chicken Fricassee
   • Prepare 1 recipe Braised Beef Short Ribs
   • Prepare 1 recipe Tomato Sauce (for the Ravioli)
   • Prepare 1 recipe Potato Gnocchi with Browned Butter and Sage
     

Part III: (While the beef and chicken cook…)

• Each student completes the following:
  • Prepare 1 recipe Basic Pasta Dough using the well method (you can use this dough for the Ravioli.)
  • Prepare 1 recipe Ravioli di Ricotta
    

 Read:

• “Ch. 20 Braising and Stewing.” The Professional Chef. 9th ed.
• “Ch. 25 Cooking Pasta and Dumplings.” The Professional Chef. 9th ed.

Videos:

• Link: Science of Fresh Pasta
• Video: Braising
• Video: Fresh Pasta

Review:

• Day 9 PowerPoint
• 1030 Final Exam Study Guide

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”