Day 8: Midwest/Farmlands

Part 1:

Each team of 4 students Starts and completes the following:

• 1 recipe Clarified Butter
• 1 recipe Pulled Pork (K.C.-Style)
• 1 recipe K.C. BBQ Sauce
• 1 recipe Deep-Dish Skillet Pizza
• 1 recipe Pizza Sauce
• 1 recipe Chicken Fried Steak
• 1 recipe Black Pepper Gravy
•  Tips to Chicken Fried Steak

Part 2:

While pork is smoking, dough is proofing and chicken fried steak is “resting”. Each team should give a quick clean up of their station and start on Part 2. and complete the following:

• Grill Strip-loin Steak
• Pan-Fried Fingerling Potatoes  (enough for 1 dinner portion)
• Grilled Asparagus (enough for 1 dinner portion)

Plate your dish on a professional service plate as if you were serving it to a customer.

Review:

• Day 8 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”