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Spring 2013 Semester

I haven't posted all semester but I have been taking pictures of everything we've been doing in class.
I will be working on getting them up during the summer and should have them all up eventually.

Foundations: Lab #5 - Pan-Frying

In class we learned how to pan-fry chicken. It was an interesting experience, never had done it before.

Chef demonstrated the recipe for us.

Cooking it was easy, but when temping the chicken, I guess it went haywire. It was still uncooked at the very center when Chef cut into it.

I plan to try this recipe again, not just to make people happy, but to hopefully learn to make it right and yummy. 

GBMD: Golden Brown Means Delicious :)

Fruit, Veggies: Lab #4 - Potatoes

In class we did multiple recipes with potatoes, ours was Duchesse. We all got turns practicing piping the potatoes into the swirled shape.

Then we moved on to our own, we boiled the potatoes, put them through the ricer, and piped them into this shape.

After, we coated the with clarified butter, to give them a brown edge.

After, we garnished with chives and grated Pecorino Romano. The cheese complimented it really well. It had a very interesting texture, it had a soft bready crunch then a smooth potato center. 

I loved learning about piping and learning about a new way to use potatoes.

Foundations: Lab #4 - Frying

In class we learned about frying.

 We learned about the three-step process, which I never knew about, which is flour-egg wash-flour/cornmeal.

We also made a sauce with mayo, chili paste, rice vinegar, and seasoned with a some salt.

Here is a picture of the finished project. 

I liked learning about frying and i loved the seasoning in the sauce that went well with the shrimp.

Fruits, Veggies: Lab #3 - Root Vegetables

Earlier this week I decided to try at home a recipe done in my classes. I made Chicken Saute over pasta served with the Broccoli Ammondine. I even bought my very own saute pan to use at home.

Today in class we had the Maple Glazed Carrots. First we had to blanch them. It was interesting learning exactly when to take them out to be put into the cool water.

Then we lined them up to be ready to be placed into the saute pan. 

After that, we had to sauté them with butter then glaze with maple syrup.

After we were done, we garnished them with parsley and they are ready to serve.

I enjoyed this recipe because I never thought about putting maple syrup onto carrots.

Foundations: Lab #3 - Poaching

Before class we did a Classic Cuts Skills #1 Test
Includes from left to right:
-12 Julienne
-Tbsp of Brunoise
-6 Batonnet
-15 Small Dice
-1/2 a Carrot --> Rondelle

Today in class we did poached chicken with tarragon sauce.

I enjoyed this class because I never thought about poaching chicken, I knew you poach eggs but I had no idea you could do other things.

I learned how to make a sauce, which was delicious. It was a little salty due to the broth we used but all-in-all it was really good.

Here is a picture: