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April 25, 2014

April 25, 2014. Be seated and begin the bell work What cooking method(s) would you use to prepare Chicken Noodle Soup Turn in your bell work. Culinary II. Lab Responsibilities Demo Recipes (Recipes are due today) 60 points. Production Schedule. Monday Poach Chicken breast

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April 25, 2014

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  1. April 25, 2014 Be seated and begin the bell work What cooking method(s) would you use to prepare Chicken Noodle Soup Turn in your bell work

  2. Culinary II • Lab Responsibilities • Demo • Recipes (Recipes are due today) 60 points

  3. Production Schedule Monday Poach Chicken breast Caramelize onions and add cream cheese Dice potatoes Portion Chorizo (4 oz) Tuesday Prepare Veloute sauce Dice or shred chicken breast and add to the cream cheese onion mixture Prepare enchiladas Place in oven Shred Monterey Jack cheese

  4. California Chicken Enchiladas Chicken Broth 1 Chicken Breast 1 quart or 4 c. water 1. Bring the water to a simmer and add the chicken breast. 2. Cook at a low simmer for 10-15 minutes till cooked Caramelize onions 1 T. Butter ½ onion 1. Slice onion and place in pan with butter cook slowly till onions brown (Do not burn) Cream cheese filling 8 oz. Cream Cheese 1 each bone-in Chicken (Dice or shredded) Salt & pepper to taste 1. Combine cream cheese, chicken and caramelized onions. Wrap mixture in flour tortillas.

  5. Supreme Sauce 1 tsp. Oil 1 tsp Garlic 16 oz Chicken stock 2 tsp. Chicken Base (to taste) 8 oz Heavy Cream 2 oz. Roux Salt & Pepper to taste • Sweat oil and garlic (Do not burn). • Add Chicken stock and chicken base and bring to a boil. • Add the Roux till it begins to thicken. Then lower to a simmer. • Add Heavy Cream. Season to taste. • Pour half the sauce on bottom of pan and place enchiladas in pan and place the rest of the sauce on top of enchiladas. • Cover with foil and bake in 350 degree oven for 30-45 minutes till hot. • Top with Monterey jack cheese and bake uncovered for 8-10 minutes. • Garnish with green onions, avocadoes, and tomatoes.

  6. Skillet Potatoes with Chorizo 2 T. Oil 1 large potato (small diced) 2 T. Water 4 oz Chorizo Salt & Pepper to Taste • Heat a non stick pan till it begins to smoke • Add the oil and diced potatoes and cook till golden brown • Add 2 T. water and cover with pie pan to cook potatoes (let water evaporate) • Uncover and add the chorizo lower temperature to low and cook chorizo • Season with salt and pepper if necessary

  7. Culinary I Be seated and begin the bell work How many ounces is ¾ of a pound Turn in your bell work

  8. Culinary I • Chicken Stir fry cost out • Test next Thursday, May 1 test on cost outs (100 points)

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