Week 18!
HOSP-ICA-7:Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math through recipes conversions and measurements.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
HOSP-ICA-14:Examine and practice cooking methods, techniques and preparations such as dry heat and moist heat methods.
This week students will continue on the their review for the upcoming final exam!
This week's cooking lab: students will learn to prepare a classic variation of a Bechamel Sauce, by preparing Chicken Alfredo over linguine.
Students will also learn to prepare a simple pound cake.
HOSP-ICA-7:Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math through recipes conversions and measurements.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
HOSP-ICA-14:Examine and practice cooking methods, techniques and preparations such as dry heat and moist heat methods.
This week students will continue on the their review for the upcoming final exam!
This week's cooking lab: students will learn to prepare a classic variation of a Bechamel Sauce, by preparing Chicken Alfredo over linguine.
Students will also learn to prepare a simple pound cake.