KitchenStudy/ReadingInstructor Resources
OBJECTIVE
This lesson explores the techniques of braising and stewing through ingredients indigenous to Mexico, South America and the Caribbean.
SKILLS & TECHNIQUES ADDRESSED
Boiling
Braising
Stewing
MODELING/DEMONSTRATION
How to use a tortilla press (Dough work/corn tortillas)
Working with fresh and dried chiles
Each student prepares:
- Note: All recipes should be cut in half
Mole Verde: Pork Herbed Green Mole (Mexico; page 22)
Corn Tortillas (page 24)
Arroz Blanco (page 31)
Feijoada: Bean Stew with Beef (Brazil; page 94)
Plantains – All Islands (page 144)
Read
Create An Account At: https://www.vitalsource.com/login to view the textbook online.
Chapter 1: Pages 1-8; 17,18 (MEXICO)
Chapter 2: Pages 49-60; 63,66,67,69 (SOUTH AMERICA)
Chapter 3: Pages 106-114 (CARIBBEAN)
Glossary/Notes
Tortillas and Tortilla Press
Mortar & Pestle
Pomegranates
Achiote Paste
Chipotles in Adobo Sauce
Roasting and Peeling Chilies
Hearts of Palm
About Plantains
Yuca
Quinoa
Tapioca
Taro Root
Passion Fruit
Cooking Methods/Techniques
Jerk Seasoning/Cooking
Marination “Cooking”
Steaming
Stewing
Sauteing
Grilling
Thickeners
Pan Frying
Deep Frying
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Instructor Notes:
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