Some were wondering what I will be doing this semester..here is what I'll be doing week by week and I plan to post a blog each time after these classes for tips, recipes and experiences...
Course Schedule
Week 1: Greetings, Expectations, Syllabus Review, Tour of Facilities.
Week 2: Knife sharpening by stone, Kitchen equipment usage and cleanup demonstration, shown safety items in the kitchen, MAKE Clarified Butter.
Week 3: Knife Cuts: Batontte, Julienne, Fine Julienne, Large Dice, Medium Dice, Small Dice, Brunoise, Oblique, Paysanne, Chiffonade, Mince, Rough Chop, Tourne
Week 4: Tomato Cancasser, Mirepoix, Knife cuts
Week 5: MAKE STOCKS: Beef, Chicken, Vegetable
Week 6: MAKE SAUCES: Veloute, Bechamel, Hollandaise, Espangnole, Tomato
Week 7: Kitchen Math, Conversions
Week 8: Midterm
Week 9: MAKE SOUPS: French Onion, Potato Chowder
Week 10: Butcher and trussing chickens. MAKE Roast Chicken with Natural Gravy, Sauteed boneless breast with tomatoes and basil.
Week 11: MAKE Butternut Squash, Broccoli Almandine, Green beans with peppers baco, Carrots vichy
Week 12: MAKE POTATOES: Gratin dauphnoise, Deep fried potatoes, Potato croquettes, Mashed potatoes with oven roasted garlic.
Week 13: MAKE Rice pilaf, Fettucine alfredo
Week 14: MAKE Fish and chips, Ceviche, Baked fish with hollandaise
Week 15: Review for final.
Week 16: Final- Written exam, timed knife cuts, Hollandaise, and one of the mother sauces chosen at random.
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