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April 11, 2014. Be seated and begin the bell work Name 1 Factor that influence Menu Prices TURN IN THE BELL WORK Semester Project due April 24: 10 point deduction for each day late. Culinary II. Lab Responsibilities Production Schedule & Recipes Demo. Production Schedule. Monday
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April 11, 2014 Be seated and begin the bell work Name 1 Factor that influence Menu Prices TURN IN THE BELL WORK Semester Project due April 24: 10 point deduction for each day late
Culinary II • Lab Responsibilities • Production Schedule & Recipes • Demo
Production Schedule Monday • Prepare Pastry Cream • Prepare Tart shell and place in tart pan • Label & refrigerate Tuesday • Bake tart shell • Cut fruit • Decorate Tart and place simple syrup on fruit
Faux Pastry Cream 1 cup heavy cream 1 cup whole milk 3.4 oz Instant Pudding 1. With wire whisk attachment place in kitchen aid bowl and mix till light and fluffy
Pate Sucree • 1 large egg • 3/4 tsp pure vanilla extract • 1/4 tsp salt • 2 oz sugar • 4 oz softened, unsalted butter • 6 oz all-purpose flour • ¼ cup water, if necessary • Assorted fruit & berries
Method • In a separate bowl, combine the egg, vanilla, salt with a fork to blend everything together. Add this mixture to the sugar and butter. Mix again until evenly combined, scraping down the sides of the bowl from time to time. • Next, add all of the flour in at once and fold in until it’s just incorporated. Don’t over mix, as you don’t want to develop too much gluten. • Once the flour has been incorporated, gather the dough together in the bowl and place onto the countertop. • Knead the dough briefly by "rubbing" it to ensure the flour is fully covered with the fat from the butter. Do this just a few times, as you don’t want to over work the dough. • Bring the dough together and place in tart pan. • With a fork punch hole in the dough (Docking) • Place parchment paper on dough and place beans or weights on parchment. • Bake in 350 degree oven for 10-12 minutes • Remove from and oven and discard the parchment paper and weights • Place back in oven for 10-15 minutes till center is cooked • Paint 2 ounces of ganache on cooked pastry crust let cool for 5-10 minutes • Place the pastry cream in the shell and level off • Decorate with fruit’ • Brush simple syrup on fruit to give the fruit a shiny coat
Culinary I Be seated and begin the bell work If you owned a restaurant what kind of food would you serve Turn in the bell work Semester project due next Thursday April 27
Culinary I • Restaurant Project • Work in Groups of 2 • Due and presented on Thursday April 24 • Rough draft due at the end of class