Butter and Olive Oil
Lab 1- Poultry 1
Methods of cooking: Dry methods a. deep fat frying b. shallow/ pan frying c. sautéing
Baking/ Roasting
Lab 2- Poultry 2 Fabricating a. Supreme b. Deboned leg ¼ c. Spatched Cocked Cornish hen
Methods of cooking: Dry Methods a. sautéing b. Roasting c. Grilling
Lab 3- Fish and Shell Fish
Fabrication
a. whole fish b. fillet fish c. deboned whole fish d. steaks and whole e. papillote
Lab 4 & 5: Fish and Shell Fish
Fabrication
a. lobster tail (uncooked) b. shrimp 1. devein (shell off) 2. devein (shell on) 3. butterfly c. squid d. scallops e. mussels
Lab 6 & 7: Pork
Fabrication
a. pork loin a. cutlets b. spare ribs c. boneless chops b. Pork shoulder a. tenderloin
Lab 8 & 9: Beef
Fabrication
a. beef tenderloin b. ground beef c. beef stew
Lab 10: Lamb
Fabrication
a. lamb shanks b. lamb rack
Lab 11: Lamb & Goat
Lab 12: Variety Meats
Lab 13: Fresh Pasta
Lab 14: Eggs
Poached
a. Eggs Benedict
Fried a. sunny side b. basted c. over easy, medium & hard
Omelets a. frittata b. omelet with French toast and potato hash Week starting January 16, 2012
Lab: 1 Poultry
Sautéed chicken breast with tomato and mushrooms
Portions: 2 Method: Sautéing Fabrication: Airline Breast
INGREDIENTS
Airline chicken breast
Salt and pepper
Vegetable oil as needed
2 tbsp butter
1 finely chopped onion
2 cloves finely chopped garlic
8 oz sliced mushrooms
2 oz white wine
1 cup tomato concasse
1 cup demi-glace
2 tbsp finely chopped parsley
PROCEDURE
1. Season chicken breast with salt and pepper. 2. Pour 3 tbsp oil into sauté pan over moderate heat. 3. Sauté chicken breast until browned on both sides and cook through. 4. Remove the chicken pieces from the pan and keep hope. 5.
Methods of cooking: Dry methods a. deep fat frying b. shallow/ pan frying c. sautéing
Baking/ Roasting
Lab 2- Poultry 2 Fabricating a. Supreme b. Deboned leg ¼ c. Spatched Cocked Cornish hen
Methods of cooking: Dry Methods a. sautéing b. Roasting c. Grilling
Lab 3- Fish and Shell Fish
Fabrication
a. whole fish b. fillet fish c. deboned whole fish d. steaks and whole e. papillote
Lab 4 & 5: Fish and Shell Fish
Fabrication
a. lobster tail (uncooked) b. shrimp 1. devein (shell off) 2. devein (shell on) 3. butterfly c. squid d. scallops e. mussels
Lab 6 & 7: Pork
Fabrication
a. pork loin a. cutlets b. spare ribs c. boneless chops b. Pork shoulder a. tenderloin
Lab 8 & 9: Beef
Fabrication
a. beef tenderloin b. ground beef c. beef stew
Lab 10: Lamb
Fabrication
a. lamb shanks b. lamb rack
Lab 11: Lamb & Goat
Lab 12: Variety Meats
Lab 13: Fresh Pasta
Lab 14: Eggs
Poached
a. Eggs Benedict
Fried a. sunny side b. basted c. over easy, medium & hard
Omelets a. frittata b. omelet with French toast and potato hash Week starting January 16, 2012
Lab: 1 Poultry
Sautéed chicken breast with tomato and mushrooms
Portions: 2 Method: Sautéing Fabrication: Airline Breast
INGREDIENTS
Airline chicken breast
Salt and pepper
Vegetable oil as needed
2 tbsp butter
1 finely chopped onion
2 cloves finely chopped garlic
8 oz sliced mushrooms
2 oz white wine
1 cup tomato concasse
1 cup demi-glace
2 tbsp finely chopped parsley
PROCEDURE
1. Season chicken breast with salt and pepper. 2. Pour 3 tbsp oil into sauté pan over moderate heat. 3. Sauté chicken breast until browned on both sides and cook through. 4. Remove the chicken pieces from the pan and keep hope. 5.