Part 1:
Each team of 4 students completes the following:
1 gallon White Chicken Stock
1 recipe Salted Caramel Ice Cream (Save for the next class.)
Part 2:
Each student completes the following:
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
Assigned Reading:
Emulsified Sauces
Hollandaise
Mayonnaise
Butter Sauces
Videos:
Video: Mayonnaise
Video: Hollandaise
Review:
Day-6 Other Sauces PowerPoint
Day-6 Sauces-Egg and Butter 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”