Meats

This week we worked on several diffrent types of meats, along with several diffrent types of cooking techniques.  we worked with beef, ground beef, and pork. along with teh meats, we made diffrent side dishes to go along with the food.  We made mashed potatoes, and we also had a burger bar.  We made meatloaf, teriyaki beef which was grilled and another which we seared and put into the oven to cook

we also made meatloaf and bacon wraped pork.  With the meatloaf, we put multiple kinds of vegetables in it. then we cooked it to 155 degrees. with the pork, we cooked it to 160 and let the carry over temp cook it to 165.  when you make burgers, you want to make them bigger because with all the fat thats in the burger, its going to become smaller and thicker.  when you buy ground beef, you want to get beef that has a low lean number. 70 30 would be expensive but it would give you a good burger.

Fish (round and flat)

So I’m just going to blog about both days in stead of blogging seperatly. We filleted both round and flat fish. with the fish, they both have diffrent numbers of fillets in them. flat fish have 4 and round fish have 2. with the round fish, we made tarter sauce and fish sticks and we also used the fillets to create diffrent dishes. we used strip bass that has been viserated.  we had to De-scale this fish and htne wash it down.  We fried our fish and then made a burblanc sauce to put on top of the fish.  we also did an A La Munare. 

With the flat fish, we didnt have to de scale the fish because it was already de scaled and it wasnt viserated. We also worked with shrimp and scallops.  We made shrimp scampi, but Chef Backus Foster burnt it so I had to come to the rescue and make another batch that wasn’t burnt. then we boiled schrimp and had shrimp cocktail. we made our own tarter sauce. we also made a fish stock and we used our fish to do en papilotes and papialtes. i dont remeber how to spell them but you get the idea.

chicken

With so many ways to cook chicken, you need to learn the basic steps in breaking it down. The chicken can be broken up into wings, thighs, legs, breast.  Behind the legs and next to the thigh is the Oyster, the most tender part of the chicken so you want to make sure you take that out along with the the thigh. When you debone the chicken breast, or you Airline breast it, which also means de boneing. you want to make sure you get every bone out.

When you poach the chicken, you want to make sure you have an acid, liquid, and aeromatics. make sure the chicken is cooked to 165. season the chicken before you drop it in to the liquid. after dropping it in, make sure it stay submerged in teh liquid.  When you want to Braise the chicken, you want to Dredge it. drop it in flour and then into oil. this will create what is called font at the bottom of the pan which will be the base of your sauce. after braising, drop ingredients and cook and then add liquid. the liquid will de glaze the pan bringing up the chicken flavor from the bottom of the pan.

when you cook enpapillote (in paper), you’re creating a convection of steam through out the area. this will cook the chicken tenders. put them over onion and apple to create a rack and put them in the oven.

http://www.youtube.com/watch?v=fFHChVU_keA

in this video, the chef shows how to airline breast a chicken. All though he left the bone in and he also left the oysters still in the chicken.  the chef does a very rough job on this chicken, this is a video i would look at to see how not to cut the chicken.

Test and cooking

In class we had to take 2 test. One was on our practical for knife cuts. I would have done better if I had used the scale that was sitting right in front of me but i didnt so i just eyeballed everything. i did pretty good on it for weighing it with my eyes. the quiz we had was on the things we did the week before so we had pasta and rice.

For the cooking part of the class, we made a diffrent arrangements of food. my group did onion rings so we made the batter for it. we added a few ingredients to try and spice it up a bit but we didnt add enough so it was only semi-good. we also had alot of other things going on too. we learned about the diffrent ways vegetables can be cooked and not be cooked. if you cook a vegetaqble in an acid, it will become one big mess and become and un appetizing vegatable. but if you cook it in baking soda, the color becomes greener and its a little bit soft. What I learned that you can do is cook the vegetable in boiling salt water and what the salt does is strenthen the magnesium bonds within the vegetable to give it a bright color and to keep it firm.

We made a cheese sauce with the bechmel and the cheese. we poured it over the califlower and put that in the oven to let it cook in the oven. then we took teh bechmel and poured that over the brocolli. We made grilled zucchini and we also did a soup. we made glazed carrots and then we cleaned up and headed out.

Pasta/Rice

In this weeks class, we learned about pasta and the diffrent types of rice and how to make rice. First we started off by getting all our mise en place ready. then we all worked on our rice. we made barley pilaf, and rissotto. My group also made converted rice. with the barley pilaf, we used barley rice instead of just a regular rice like arborio rice. with the risotto, we rissoled our rice (coated the rice in fat) and then added water and let the rice soak in it. then after all the liquid was added, we added gratted cheese and let it sit.

We also made hand made pasta. along with the pasta, we also made sauce and then sent the sauce through a food pusher (I dont remember what it was called) and created our sauce. We machine rolled our pasta so that it was a perfect thickness and then we sent it throught eh cutter. after cutting the pasta we droped it in the boilin  water and then took it out, put it in a bowl, put some sauce on it and then cheese.

Breakfast

In class, we learned and practiced some breakfast foods. We made omelettes, eggs, waffles, pancakes, french toast, and we also made poached eggs (eggs benedict). Everything was pretty simple to make besides for the eggs benedict. the eggs benedict had to deal with poaching the egg in hot water and an accid. you had to stir the water to create a vortex and then drop the egg in but make sure to drop it in slowly instead of just plopping it in. if you plop it in, it won’t create a little nest for the egg yolk. then you needed to create a hollandaise sauce for the eggs benedict. and if the hollandaise sauce broke, you only need to add a little bit of cold water. and each egg yolk can hold 2 oz of clarified butter (ghee)

The pancakes and the waffles were also very good. definitly use a waffle iron for the waffles though because it creates an even spread of brown around the waffle. and when you do the french toast, you need to remember to make sure that the bread is stale so that their isnt any mositure in it. make sure the toast aso is fully cooked on both sides so that some of the liquid doesnt get locked inside.

Au-Sec – almost dry

Vinegar helps egg coagulate

nappe – covers the back of the spoon

Potatoes

This week in Lab, we practiced on our potato cutting and cooking. With all the diffrent meals with potatos, each cut comes into place. with frenchfries, to sliced, to diced, to julienne strips, the amount of dishes you can make with potatoes is endless. you need to also remember alot about cooking potatoes or you might mess up your entire dish. you dont want to over mix your mashed potatos because then they become pasty and they have a diffrent texture when you eat them. you want to make sure that they are also fork tender. if they arnt fork tender, that means you cant peirce the potato easily.

When making some dishes, you may need to use onions. when you wanna sweat the onions, you wanna cook them under a medium heat because you wanna cook them without color. after you carmalize your onion, drain them out so you dont get all the liquid. You would use these onions for when you wanna Roast your food. If you want to create the dish Dauphinoise, you would need heavy cream, sliced potato, gratted cheese and salt pepper and nutmeg because the nutmeg will enhance the flavor of the potato. after you finish the procedure, you can put the food in the oven for about 25 minutes.

a few other things i learned this week was there was an easier way to understand the standard breading procedure. FEB, Flour, Egg, Bread.

Knife Cuts

Learned about all the basic knife cuts today and learned about what all the peices of equipment are used for in the kitchen. What goes into the dishwasher, what doesnt go into the dishwasher.  What the diffrence between a convection oven is to a regular gas oven.

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