February 7, 2014

1. February 7, 2014 Be seated and begin the bell Work What is your favorite cheesecake Turn in Bell Work

2. Culinary II • Lab Responsibilities • Cheesecake Recipe • Cheesecake Demo

3. Graham Cracker Crust 1 cup graham cracker crumbs 1/4 cup unsalted butter, melted 1 tablespoon sugar • In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. • Press the crumb mixture onto the bottom of a 9-inch pan.

4. Cheesecake Pre-heat oven to 300 degrees F. Filling • 16 ounces cream cheese, at room temperature • 2/3 cup sugar • 1 cup sour cream • 5 large eggs, room temperature • 1 tablespoon vanilla extract • 1/2 cup heavy cream

5. Method • In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. • Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. • Add the eggs, one at a time, beating well after each addition. • Stir in the vanilla and cream. • Pour the batter into the prepared pan. • Bake in a water bath until the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.

6. Strawberry Coulis 1/2 c. Sugar 1 T. Water ½ pint strawberries Sliced • Combine water and sugar (Simple Syrup) let come to a simmer and sugar dissolves 2-5 minutes • Add the strawberries and cook for 1 minute; puree in blender.

7. Spun Sugar • 2 cups granulated sugar • 1/2 cup light corn syrup • 1/2 cup water 1. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat, and stir until the sugar dissolves. 2. Cover the saucepan with a lid and boil for 2-3 minutes, then remove the lid and continue to boil the sugar syrup, stirring occasionally, until it reaches 310 degrees. The sugar will cook very quickly towards the end, so watch closely to ensure it doesn’t burn • As soon as the sugar reaches the proper temperature, remove the saucepan from the heat and dunk the bottom in the prepared ice water to stop the sugar from cooking further. Allow the mixture to stand for a minute or two, to thicken slightly. • With a fork rapidly flick onto parchment paper or silicon pad to create strands of sugar

8. Culinary Arts I Be in your seat and begin the bell work How many T. equal 1 ounce?

9. Culinary Arts I Lab Recap Kitchen Hints Chili / Cornbread Cost out Due at the end of class (35 points)