Timeline Tasks Recipes

6:45 Team production Chicken broth

Mep stocks/ mirepoix Cut mirepoix 6 quarts chicken stock

Gather mep Chicken broth (w/fowl) 5 # chicken

7:15 cutoff supp order 1# mirepoix

All teams start chicken Individual production 4 ea bouquet garnie

broth
1 recipe vegetable beef soup, 4 ea sachet d’epices
7:30-8:35 yield 1 quart
Vegetable soup
Knife skills tray (65 Knife skills tray 65 min.
minutes) Small dice the following:
1 onion, 1/8” slice
2 oz onions
8:45 – 9:15
1 onion, small dice
1 oz peeled celery
Chef Demo
2 tomatoes, petals
1 oz carrot
9:15 – 10:30 2 shallots, minced
1 oz leek
Student production of ¼ bu. parsley; minced
soups 1 oz yellow turnip
3 garlic cloves, minced
Evaluation knife skills trays 1 oz turnip white
1 potato small dice
10:30 1 oz parsnip
1 potato batonnet
Presentation of soup (& 2 oz potatoes
glace optional) for ½ potato allumette
evaluation 1 each tomato concassé
½ potato brunoise
Organize and clean kitchen 1 clove garlic minced
1 ea. sachet d’epices
11:00 1 oz clarified butter
1 ea bouquet garni
Lunch 32 oz beef broth

11:30 1 sachet
Blanch beef bones start Instructor demo 1 oz cabbage, chiffonade
beef stock
Vegetable beef soup 1 oz fresh peas
Clean up kitchen
Demo vegetable prep and cuts 3 oz cooked beef shank,
Strain and bag stocks for soup sm cubes

1:00 Salt and pepper

Lecture Lecture Minced parsley

Class feedback

Daily evaluation

Tasting glaces and bases

Hearty broth soups

Onion soup

Introducing appareil, duxelles

and

persillade