CHRM 1120 Day 3

Part 1:

Each team of 4 students completes the following:

• 1 gallon White Chicken Stock
  

Part 2:

Each student individually prepares:

• 1 recipe Buerre Blanc
• 1 recipe Mayonnaise
• 1 recipe Hollandaise
• 1 recipe Pommes Pureee
• 1 reicpe Chicken Consomme
  • You may make your Consomme as a group if you like, but pay attention to how it is prepared. You will make it individually at mid-term.

Part 3:

Each team of 4 students completes the following:

• 1 recipe Ginger, Garlic Chicken Ramen
• 1 recipe Vichyssoise
• 1 recipe Minestrone
• 1 recipe Cream of Mushroom
• 1 recipe Egg Drop Soup

Part 4:

• Each team make a 1/2 gallon (2 quarts) of soup of their choice.

Part 5:

• Each student creates a pasta dish using stock, cream or oil as your base. Be sure to add vegetables, aromatics, herbs and a protein to your pasta.

Assigned Reading:

• Soups
• the Professional Chef, 9th ed. CIA: Ch. 14

Videos:

• Video: Bisques
• Video: Consomme
• Video: Potato Puree
• Video: Puree Soup
• Video: Cream Soup

Review:

• Day 3 Soups: 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”