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Sunday, June 20, 2010

Culinary School - The Grades

Well, I just got a sneek peek at my grades on both the finals and the projects for both classes. 100% on everything!  That makes me a straight A student with a perfect 4.0 GPA!  Yippee!!!

Friday, June 18, 2010

Culinary School - Management by Menu final


Name and describe 5 MAJOR types of menus
1) A’la carte - All items are priced individually
2) Prix Fixe – One price for appetizer, entrée and dessert
3) Du Jour – This is a menu of daily specials
4) Cycle – This is a menu in which the entire menu repeats in a scheduled order such as on a cruise ship
5) California Style = This is a menu that features breakfast, lunch and Dinner all on one menu, such as Denny’s

Name and describe 5 of the Types of Menus for Various Occasions
1) Breakfast Menu – Consist of Basic Breakfast Items
2) Brunch Menu – Consists of Breakfast and Light Lunch Items
3) Luncheon Menu – Consists of a wider variety of items, usually includes appetizers
4) Dinner Menu – Consists of larger portions, appetizers, salads and desserts
5) Tea Menu – Consists of Lighter fare, Small Sandwiches and Desserts

Name 5 examples of who should/can be involved in the menu planning process
1) Chef
2) Owner
3) Servers
4) Customer Suggestions
5) General Manager

List 5 examples of Market Survey Questions.
1) What type of dining experience do you prefer?
2) How often do you have children with you for a meal out?
3) How much do you typically spend on a meal in a restaurant?
4) How far do you usually travel to a restaurant?
5) How often do you eat out?

Name 5 tools used as part of the menu planning process
1) Target Demographics
2) Ability of Staff to Deliver
3) Food Costs
4) Space Available
5) Equipment Available

Name 4 examples of menu diversity
1) Having non-meat options
2) Low fat options
3) Low Sodium options
4) Dairy free options

Fill in the correct answer
1) 1 oz=___2___ Tbl
2) 1 pint=___16__ oz
3) 1qt=___2___ pints
4) 1 cup=__8____ oz.
5) 1 gal=___128___ oz.
6) 1qt=__4____ cups
7) 1cup=___8___ oz
8) 32oz of water weighs _2.0864_#’s
9) 1oz=___6___tsp.
10) 1gal=___768___tsp.

Culinary School - Week 11

Well, week 11 has come and gone.  My projects have been turned over to Chef for grading.  It's all out of my hands now.  I am hoping for two A's but I will take a passing grade.   I will get my "kit" in two weeks.  TIme enough to have the shoulders of my chefs coats taken in a little bit and my pants hemmed and then have everything cleaned and pressed for the first day of kitchen classes.  My first class will be in the classroom.  Concepts and Theories.  My second class will be Fundamentals of Classical Techniques. This is a two night per week 5 hour per night class in the kitchens.  I will actually get to start cooking!  I checked on the web site today and so far there are only 7 students in each of my classes.

Until next quarter,


Tuesday, June 15, 2010

Culinary School - Week 10

This week Chef let us work on our final projects in both classes.  Next week will be finals and turn in the projects.  I am so looking forward to three weeks off.  I found out today that my classes for next quarter have only 7 of the 24 spots filled so, yay!  that means we will get more 1-on-1 time with Chef in the kitchens!

Until next week,

No Bones About It Menu

No Bones About It


Eggs (Any Style)
Served with your choice of fresh hash browns or seasoned country potatoes and toast
Two Eggs - $6.95
Linguica and Eggs - $8.95
Ham Steak and Eggs - $8.95
Bacon or Link Sausage and Eggs - $8.95
Italian Sausage and Eggs - $8.95
Country Sausage and Three Eggs - $8.95
Diced Ham or Bacon Scramble - $7.95
Chicken Fried Steak and Eggs - $10.95
Steak and Eggs - $12.95

Add Ham, Bacon or Sausage to any item for $2.25.
All choices come in either short (2) or full (3) stack
Buttermilk Pancakes - $6.95
Buckwheat Pancakes - $6.95
Strawberry, Blueberry or Banana Pancakes – $8.95
Topped with whipped cream and powdered sugar
Honey Oat Pancakes – $7.95
Filled with cinnamon, oats and raisins drizzled with honey

French Toast
Add Ham, Bacon or Sausage to any item for $2.25
"Texas Style" French Toast - $6.95
Extra thick bread, dipped in a rich batter and grilled to golden brown
Dusted with powdered sugar and cinnamon
Parisienne French Toast – $8.95
Croissant baked fresh daily in our own oven, dipped in egg batter and grilled
Sprinkled with powdered sugar and cinnamon
Cinnamon Roll French Toast – $7.95
Our giant cinnamon roll baked fresh daily, dipped in egg batter and grilled to perfection
Topped with cinnamon and sugar
Banana French Toast – $7.95
Thick French toast topped with sliced bananas, whipped cream and cinnamon

Mini Breakfast Specials - $5.95
Served Monday - Friday from 7:00am to 11:00am
French Toast - Served with fresh fruit
Eye Opener – One poached egg on toast. Served with fresh fruit
Mini Pancakes - Pancakes served with two slices of bacon or Sausage
The One Egg - Served with two slices of bacon or sausage, fresh hash browns, and toast
Little Country - One scrambled egg and fresh hash browns. Served with a biscuit and country gravy

Side Orders
One Egg - $1.95
Two Eggs - $2.95
Country Fried Potatoes - $3.95
Hash browns - $3.95
Ham Steak - $4.95
Bacon or Link Sausage - $3.95
Italian Sausage or Linguica - $4.95
Cottage Cheese - $2.25

Fresh Bread & Cereals
Assorted Muffins - $2.50
Bagel and Cream Cheese - $2.95
Fresh Baked Croissant - $2.50
Cinnamon Toast - $1.95
Raisin Toast - $1.95
Toasted English muffin - $1.95
Buttered Toast - $1.95
Assorted Cold Cereals - $2.95

Coffee - $1.95
Decaf Coffee - $1.95
Brewed Iced Tea - $1.95
Herbal Teas - $1.95
Hot Chocolate - $1.95
Milk - $1.95
Lemonade - $1.95
Refillable Soft Drinks - $1.95
Juice - $1.95 small or $2.95 large
Cranberry, Orange, Apple, Tomato, Grapefruit

Appetizers, Soups and Salads
Boneless Buffalo wings - served with Celery Sticks and Bleu Cheese Dressing - $6.95
Fried Dill Pickle Chips - served with Ranch Dressing - $4.95
Chicken Quesadilla - served with Fresh Pico de Gallo, Guacamole and Sour Cream - $6.95
Loaded Potato Skins - topped with cheese, bacon, and scallions served with Sour Cream - $6.95
Fried Mozzarella Sticks – served with marinara sauce for dipping - $6.95
Sampler Platter – Choose any three of the above - $10.95

$2.95 cup - $4.95 bowl
Daily - Creamy Tomato Soup ◊ Monday – Chicken Noodle
Tuesday – Vegetable Beef ◊ Wednesday – Broccoli Cheese
Thursday – Minestrone ◊ Friday – New England clam chowder
Saturday – French Onion ◊ Sunday – Baked Potato

House Salad – $4.95
Seasonal Baby Greens tossed in sun-dried tomato vinaigrette, crumbled goat cheese and toasted pine nuts
Grilled Chicken Caesar Salad – $7.95
All-natural pepper-mustard chicken, romaine lettuce, cheese, croutons & our special Caesar dressing
Caprese Salad – $6.95
Sliced vine ripened tomatoes, Buffalo mozzarella cheese, and fresh basil leaves, drizzled with Olive Oil

Sandwiches and Lunch Entrees
All Sandwiches served with sweet potato fries or house salad
Grilled Rib Eye Steak Sandwich – $9.95
Tender slices of thinly sliced grilled rib eye steak on a hoagie roll with arugula mayonnaise
Grilled Chicken Club Sandwich – $8.95
Tender all white meat chicken breast filet, bacon, lettuce and tomato slices on a Kaiser roll with Garlic Aioli
Pork Tenderloin Sandwich – $9.95
Lightly breaded pork tenderloin served on a Dutch crunch roll with pickles, onions, mayo and mustard

Lunch Entrees
All Entrees served with a choice of two sides
Rib Eye Steak 8 oz - $13.95
Sirloin Steak 10oz - $15.95
Filet Mignon 6 oz - $15.95
Center Cut Pork Chop 6 oz - $12.95
Chicken Breast 6 oz -$12.95
Halibut Steak 6 oz - $14.95

Broccoli with garlic and red pepper flakes
Grilled Asparagus
Corn on the cob
Sweet potato fries
Baked potato
Gorgonzola mashed potatoes

Coffee - $1.95
Decaf Coffee - $1.95
Brewed Iced Tea - $1.95
Refillable Soft Drinks - $1.95
Milk - $1.95
Lemonade - $1.95


Entrees from our Butcher Case
Priced by weight – Market Price
All Entrees served with a choice of two sides

Rib Eye Steak
Top Sirloin
Filet Mignon
Boneless Center Cut Pork Chop
Chicken Breast
Halibut Steak

Broccoli with garlic and red pepper flakes
Grilled Asparagus
Corn on the cob
Sweet potato fries
Baked potato
Gorgonzola Mashed Potatoes

Coffee - $1.95
Decaf Coffee - $1.95
Brewed Iced Tea - $1.95
Refillable Soft Drinks - $1.95
Milk - $1.95
Lemonade - $1.95

Ice Cream – Chocolate, Vanilla, Strawberry - $3.95
New York Style Cheese Cake - $5.95
Mile High Chocolate Cake - $5.95
Vanilla Bean Crème Brulee - $5.95

Monday, June 7, 2010

Culinary School - Week 9

This week in Management by Menu we reviewed slides and then broke up into groups to write a dinner menu.  I already had my dinner menu ready so I shared it with my group.  Everyone in the group said they would totally eat at my place, so that was kind of cool.  I am almost finished with my menu project. I just need to finish formatting it and then print it and put it together.  It's due next Wednesday night.

More slides in Purchasing and Product ID.  Then a round of Foodie Fight (it's like trivial pursuit for foodies). After that we got to check out some previous students projects and work on ours.  I am also almost finished with my project for this class.  I just need to finish the section on storage and the bibliography.  yay!

Until next week,