In-ClassKitchenReadingReviewPowerPointRecipes
- Discuss the influence of the Greeks and Romans on the Culinary Arts
- Discuss the transformation of the Culinary Arts from the Renaissance to the 20th Century
- Discuss the culinary influence of Careme and Escoffier
- Discuss Modern American Cuisine and Celebrity Chefs
- Define Braising and Stewing
- Discuss the Braising and Stewing Methods
- Identify foods best suited for Braising and Stewing
- Identify classic braised and stewed 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 student will individually demonstrate:
Each team of 4 students completes the following:
Assigned Reading:
Additional Reading:
- the Professional Chef, 9th Ed. CIA: Ch. 20
Homework:
- Practice Knife Skills
- Practice Salmon Niçoise