CHRM 1120 Day 2

Part 1:

Each team of 4 students completes the following:

• 1 gallon White Chicken Stock

Part 2:

Each student completes the following:

• 1 pint Velouté
• 1 pint Béchamel

Part 3:

Each team of 4 students completes the following:

• 1 recipe Chicken Fricassee (1/2 Recipe)
• 1 recipe Baked Four-Cheese Pasta with Chicken (1/2 Recipe)
• 1 recipe Pastitsio (1/2 Recipe)
• 1 recipe Cauliflower Veloute (Veloute de chou-fleur)

Assigned Reading:

• White Sauces
• Thickeners
• Roux
• Video: White Sauce
• Video: Puree Soup

Review:

• Day 2 Powerpoint

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”