CHRM 1120 Day 5

Midterm Exam (4 Hours):

Each student independently demonstrates the following:

NOTE: You may present your soups and sauces at any time and in any order. Also, you may want to cook or be working on more than one soup at a time…think mise en place and multitasking.

• 1 cup     Mayonnaise
• 1 cup     Hollandaise
• 1/2 cup Beurre Blanc
• 1 recipe Clam Chowder, 6-8 ounces served in a cup or bowl.
• 1 recipe Cream of Cauliflower Soup, 6-8 ounces served in a cup or bowl.
• 1 recipe Cabbage Soup, 6-8 ounces served in a cup or bowl.
• 1 recipe Chicken Consommé, 4 ounces served in a bouillon cup.

Assigned Reading:

• Barbecue Sauces
• Fish Sauce
• Soy Sauce
• Ketchup
• Worcestershire Sauce
• Salsa

Review:

• Day-5 Sauces-Other 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”