Each group will be given a half a chicken to break down into 5 pieces which will then be marinated in buttermilk overnight. You will also be given one extra chicken leg that WILL NOT BE MARINATED to act as a control.
I am looking for students to volunteer to help cook for the following events. Depending on how much time you commit, you can work towards fulfilling your Religion Service Hours or extra CTS Food Studies Credits.
I am also looking for students that are interested in competing in the Skills Alberta competition in the spring. I coach students in the following areas:
Today we are going to look at different ways of tenderizing meat:
Take photos/blog about what we do today and next class. The experiment (manipulated variable): 1. Control - grill - kitchen #1 2. Scored - grill - kitchen #1 3. Pounded - grill - kitchen #1 4. Diced or minced - sauté - kitchen #2 5. Cut ACROSS the grain - sauté - kitchen #2 6. Cut WITH the grain - sauté - kitchen #2 7. Diced Fresh Pineapple - grill - kitchen #3 8. Canned Pineapple - grill - kitchen #3 9. Diced Fresh Papaya - grill - kitchen #3 10. Diced Fresh Kiwi - grill - kitchen #3 11. Lemon Juice - grill - kitchen #3 12. White Wine Vinegar - grill - kitchen #4 13. White Wine (dealcoholized) - grill - kitchen #4 14. Beer (dealcoholized) - grill - kitchen #4 15. Pop (Diet Coke) - grill - kitchen #4 16. Buttermilk - grill - kitchen #4 17. Salt - grill - kitchen #5 18. Clubhouse (bromelain) - grill - kitchen #5 19. Emporia (papain) - grill - kitchen #5 Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit. Two Labs - choose your group of three, assign your role and plan!
First define what is a BOUND SALAD? In the first lab we will be making open faced bound salad "sandwiches" with the following guidelines and a chance to be creative. You will make use of the following components to present at least TWO different versions of your "sandwich".
You will need to plan your lab to have the ingredients you need and a basic recipe. Make sure you understand what needs to be in your blog and TAKE PICTURES of the PROCESS and PRODUCTS. Even products that don't work are part of the learning process and are great for reflections! In the second lab you will be making two salads - a potato and a pasta salad (smaller portions) which will be each presented in two different ways (total of 4 products). Basic principals from the first lab apply to this one. PLEASE ASK QUESTIONS IF YOU ARE UNSURE OF ANYTHING! |
AuthorMr. Lerouge Archives
November 2013
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