Welcome to week#15 This week's standards:
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.
HOSP-ICA-7:Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math through recipes conversions and measurements.
This week students will continue to learn about breakfast cookery. Students will learn about the various classifications of eggs as well as the varied cooking techniques that can be applied to this wonderful source of protein. Students will learn how to create classic egg dishes such as: omelet's, poached, scrambled, fried, quiche and frittata's.
Students will all continue to learn how to use standardized recipes and how to modify the recipes suggested yields, by using culinary math skills.
Week 14 recap
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.
HOSP-ICA-7:Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math through recipes conversions and measurements.
This week students will continue to learn about breakfast cookery. Students will learn about the various classifications of eggs as well as the varied cooking techniques that can be applied to this wonderful source of protein. Students will learn how to create classic egg dishes such as: omelet's, poached, scrambled, fried, quiche and frittata's.
Students will all continue to learn how to use standardized recipes and how to modify the recipes suggested yields, by using culinary math skills.
Week 14 recap
