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Today ’ s Lab: “ The Line ”

Today ’ s Lab: “ The Line ”. Each team will set-up a saute station. That is, at each stove, set up mise-en place for all recipes. Each team will relay cooking each recipe without leaving “ the line ” . Mise-en-place is KEY. This includes all ingredients, tools, seasoning and plates.

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Today ’ s Lab: “ The Line ”

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  1. Today’s Lab: “The Line” • Each team will set-up a saute station. That is, at each stove, set up mise-en place for all recipes. Each team will relay cooking each recipe without leaving “the line”. Mise-en-place is KEY. This includes all ingredients, tools, seasoning and plates. CHRM 1120/O'Donnell

  2. Today’s Lab • Salmon with Lemon-Rosemary Beurre Blanc *(Required for Practical) • Each student makes 1small serving • Pork Medallion with a Mustard Cream Sauce • Each student makes 1small serving • Chicken-Fried Steak with Cream Gravy *(Required for Practical) • Each student makes 1small serving • Chicken Piccata • Each student makes 1small serving • Chicken Marsala • Each student makes 1small serving CHRM 1120/O'Donnell

  3. Sautéed Salmon with Cream Sauce CHRM 1120/O'Donnell

  4. Pork Medallion with a Mustard Cream Sauce CHRM 1120/O'Donnell

  5. Chicken-Fried Steak with Cream Gravy CHRM 1120/O'Donnell

  6. Chicken Piccatta CHRM 1120/O'Donnell

  7. Chicken Marsala CHRM 1120/O'Donnell

  8. Final Practical Review • Pan-Seared Scallops with a Classic Beurre Blanc • Each student makes 1small serving • Roasted Chicken Thighs with an Herb Gravy • Each student makes 1 small serving • Crème Caramel • Each student makes 1 small serving • Mystery Basket Soup • Each student makes 1 small serving. • Study Requisition List • (Do Not Make a Soup from Class Recipes.) CHRM 1120/O'Donnell

  9. Pan-Seared Scallops with a Classic Beurre Blanc CHRM 1120/O'Donnell

  10. Roasted Chicken Thighs with an Herb Gravy CHRM 1120/O'Donnell

  11. Crème Caramel CHRM 1120/O'Donnell

  12. Market Basket Soup CHRM 1120/O'Donnell

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