CHRM 1120 Day 6

• 1 recipe Mayonnaise
• 1 recipe Clarified Butter

Then each student completes the one of the following using their mayonnaise:

• 1 recipe Ranch Dressing 
• 1 recipe Peppercorn Dressing
• 1 recipe Blue Cheese Dressing
• 1 recipe Rémoulade

Then, each student prepares ONE side salad using one of the dressings and available lettuces and garnishments. Available lettuces should include a spring mix, frisee, iceberg, arugula and bibb.

Part 3:

Each team of 4 students prepares the following:

• Prepare Mise en Place for Eggs Benedict:
  • 4 poached eggs, shocked and held refrigerated in ice water.to be re-thermed at service
  • 1 pound asparagus, blanched and shocked and held for service
  • 4 slices of Canadian bacon, browned and hold for service
  • 2 English muffins (4 halves) prepared for toasting at service
  • 1 recipe Hollandaise Sauce

then…1 serving Eggs Benedict with Asparagus

• 4 Chicken Breast Sandwiches (lettuce, tomato, onion, etc.) served with French fries and one of the following:
  • 1 recipe Chile-Lime Mayonnaise
  • 1 recipe Mayonnaise with Fines Herbes
  • 1 recipe Curried Mayonnaise

NOTE: Reserve some of your mayonnaise to dip with your fries.

• 1 Recipe Sauteed Chicken with Mushrooms and Sun-dried Tomatoes over Pasta