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Tuesday, August 31, 2010

Culinary School - Q2 Week 5

Tuesday Class - Concepts and Theories of Culinary Techniques

This week we looked at slides of vegetables and talked about the dishes we would be making in class on Wednesday and Thursday night. We also got a look at the mid term.  Chef decided to wait and give us the mid term in Concepts next week.

Week 5 vocabulary list
Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 5

Baby Vegetables – fully ripe miniature vegetables.
Cabbages – a leafy head vegetable that comes in many varieties.
Concassee – the process of blanching tomatoes to remove the peels and seeds.
Fruit- edible part of a flowering plant that contains seeds or pits.
Vegetables – herbaceous plant that can be partially or wholly eaten. Lettuces, onions, seeds, roots, and tubers.
Gourds – a group that includes squash, pumpkin, and zucchini.
Greens – leafy vegetables like, collard greens, mustard greens.
IQF – individually quick frozen.
Mushrooms – a type of funghi. Some are edible, some are not.
Onions – a bulb that is edible.
Pods – vegetable such as snap peas.
Roots - edible vegetable such as carrots or daikon. Grows under the ground.
Seeds – the unfertilized part of a plant.
Stalks – edible plant stems, such as celery or broccoli.
Squashes – a vegetable that grows on a vine, patty pan squash, butternut.
Truffles – flavorful tubers that grow near the roots or oak or beech trees.
Tubers – potatoes, yams.

Wednesday/Thursday Class - Fundamentals of Classical Technique

Mid Term!  EEK!  The written portion was 100 questions multiple choice, write the recipe and method for making brown stock, identifiy 20 items of kitchen equipment, 20 items of produce and 20 items of spice and herbs.  For the practical portion we had two hours to make a mother sauce, a derivative sauce, a soup and knife cuts.  My Mother sauce was Espagnole, the derivative was Poivirade, and my soup was Cream of Asparagus.  The knife cuts were Julienne, Battonette and Medium Dice.
Tonight we are cooking.  Good thing because the mid term kicked my ass.  It was hard to get everything finished on time when everyone else was also trying to use the stove tops at the same time.  So, tonight we are making vegetables. Baked Butternut Squash, Braised Celery, Broccoli Almondine, Cauliflower Gratin, Grilled Vegetable Skewers, Steamed Green Beans.  Out of the six listed, I made three.  One of my other teammates made two and the last teammate made one.  I made the Broccoli Almondine, the Cauliflower Gratin, and the Steamed Green Beans.  They all turned out great.

Braised Celery
Broccoli Almondine

Grilled Vegi Skewers
Roasted Butternut Squash

Steamed Green Beans
Until Next Week,

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