MON DEC 2 - finish rotisserie chicken reduction - reduce by half
TUE DEC 3 - planning SNOW DAY NOTHING HAPPENED WED DEC 4 - planning THU DEC 5 - any lab not requiring stock - i.e. butter based or milk based #1 FRI DEC 6 - stock making - beef and chicken MON DEC 9 - planning day TUE DEC 10 - lab #2 WED DEC 11 - lab #3 THU DEC 12 - lab #4 FRI DEC 13 - lab #5 REMEMBER YOU CAN MAKE USE OF RTI/FLEX AND PLT time to stay caught up! MON DEC 16 - lab #6 TUE DEC 17 - lab #7 WED DEC 18 - lab #8 THU DEC 19 - lab #9 FRI DEC 20 - bonus day - YOU MUST BE CAUGHT UP! For the soups and sauces unit I am looking for recipes that are challenging recipes made from scratch. Make sure you understand what you are making. For this unit I am requiring that HALF of the recipes come from the text book or cookbooks and NOT the internet. For each of the labs, tell me something about them - history, how they are used, quality characteristics (see textbook). Your soups/sauces need to be seasoned properly which means you must be TASTING your food. Before I order any ingredients please show me the recipe you have chosen. Your order must be clear so I can quickly see (1) your names (2) the date (3) the lab/concept (4) all ingredients. You must know all of the ingredients you order. READ THE RECIPE. You will need to check the storage room for some ingredients as I am making you responsible. Students that finish all of the labs ahead of others will have an opportunity to do a lab of their choice, provided their website is up to date. Start Advanced Soup and Sauce Unit:
For the labs below the recipes must be of an appropriate size(i.e. ~750-1000 mL for a soup, ~500 mL for a sauce):
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AuthorMr. Lerouge Archives
December 2014
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