Week 17!
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.
Students will begin reviewing for the final exam.
This week's cooking lab: Students will prepare authentic Oriental Chicken Stir Fry with Jasmine Rice.
Students will have a Garde Manger lab will they will learn a variety of easy vegetable and fruit garnishes.
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.
Students will begin reviewing for the final exam.
This week's cooking lab: Students will prepare authentic Oriental Chicken Stir Fry with Jasmine Rice.
Students will have a Garde Manger lab will they will learn a variety of easy vegetable and fruit garnishes.