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  • Unit 4 Timeline

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    Nathan Perez
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    The document outlines a timeline of tasks and recipes for a cooking class, including stocking ingredients and making French onion soup, mushroom duxelles, and persillade. The timeline shows that the class will begin with a demonstration of knife skills and mise en place, followed by demonstrations on making French onion soup and stuffed tomatoes, with students presenting their finished dishes for evaluation before lunch. Recipes are provided for French onion soup, mushroom duxelles, and persillade to be made during the class.

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    The document outlines a timeline of tasks and recipes for a cooking class, including stocking ingredients and making French onion soup, mushroom duxelles, and persillade. The timeline shows that the class will begin with a demonstration of knife skills and mise en place, followed by demonstrations on making French onion soup and stuffed tomatoes, with students presenting their finished dishes for evaluation before lunch. Recipes are provided for French onion soup, mushroom duxelles, and persillade to be made during the class.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    8 views3 pages

    Unit 4 Timeline

    Uploaded by

    Nathan Perez
    The document outlines a timeline of tasks and recipes for a cooking class, including stocking ingredients and making French onion soup, mushroom duxelles, and persillade. The timeline shows that the class will begin with a demonstration of knife skills and mise en place, followed by demonstrations on making French onion soup and stuffed tomatoes, with students presenting their finished dishes for evaluation before lunch. Recipes are provided for French onion soup, mushroom duxelles, and persillade to be made during the class.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Timeline Tasks Recipes

    6:45 Team production French Onion soup recipe,


    (yield 1 quart)
    MEP stocks and recipes Stocks
    1 oz clarified butter
    7:15 Cut off supplemental Mushroom duxelles (per 2
      students) 1 lb. sliced onions
    7:15-8:10
    Persillade: 1 recipe each 2 oz brandy
    Knife skills tray (55) min table (per 3-4 students)
    1 oz sherry(optional)
     
        Individual production
    8:30-9:00 Chef Demo I
    40 oz chicken broth
      French onion soup finished
    9:00 with crouton gratinee 1 small sachet

    Class production Duxelles stuffed tomato (2 S & p


      ea. tomato halves from knife
    930-9:45 Chef Demo II tray)  
     
    Knife skills tray 55 minutes Gratinéed croutons
    9:45-10:30

    1 lb. onion, 1/8” slice, use 1 oz c butter


    Class production continues.
    Students present finished for soup*
    1 oz whole butter
    product for evaluation
    1 onion, small dice
      3 slices of baguette; ¼”
    10:45 2 tomatoes, peel, seeded
    and halved* 1 oz grated gruyere
    Deadline for evaluation
    3 shallots, minced 1/2 oz parmesan
    Quick straighten up before
    dinner ¼ bu. parsley, minced  
     
    11:00 1 potato, small dice Mushroom duxelles

    Lunch ½ potato julienne 2” 1 oz clarified butter


     
    ½ potato, brunoise 1.5 oz shallots minced

    1 sachet d’épices   1/2 # white mushrooms


    Instructor demo  tt s & p

    French onion soup 2 oz heavy cream

    Pan fried croutons 1-2 oz mie de pain


    breadcrumbs
    Oven croutons
    ¼ tbs minced parsley
    Correct service of onion
    soup  

    Persillade

    Lecture Topics 3 oz fresh bread crumb


    ( mie de pain)
    Daily recap, evaluation, and
    feedback 2 cloves garlic paste

    Review of key terms and .75 oz parsley mince


    study questions
    2 oz olive oil
    Consommé
    Salt to taste
    Clarification
     
    Reclarification
     
    Coagulation
     

     
     

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