February 28, 2014

1. February 28, 2014 Be seated and begin the bell work How many ounces is 1/8 of a cup Conversion test on Wednesday (50 points)

2. Production Schedule Monday Pound chicken breast and stuff with ham & cheese; freeze Dice vegetables for rice Blanch and shock asparagus Prepare mornay sauce if time permits Label and refrigerate Tuesday Bread chicken breast, fry, and place in oven Prepare rice pilaf Reheat or prepare mornay sauce Saute asparagus

3. Chicken Cordon BleuBlue Ribbon Chicken 4 oz chicken breast 1 slice ham 1 slice Swiss cheese Salt & pepper • Place the 4 oz chicken breast on cutting board and place plastic wrap on top of cutting board and plastic wrap on top of chicken breast • Gently pound the chicken till thin • Season the chicken breast with salt and pepper • Place the ham and Swiss cheese on the chicken • Wrap the chicken like a tortilla tucking the sides in so no ham or cheese is exposed • Place in freezer for 1 hour till chilled • Bread the chicken breast and place in fryer till golden brown and finish in 350 degree oven; 20-25 minutes

4. Rice Pilaf 1 T. Olive Oil ½ c. Rice ¼ carrot ¼ celery 1/8 onion 1 pinch Thyme 1 c. water & 1/2 tsp chicken base (add more if needed) Salt & white pepper to taste • In a pot add the olive heat and rice and cook over medium heat till slightly toasted (pilaf method) • Add the Thyme, diced carrots, celery, onion, to the rice and sweat • Add the water chicken base mixture and bring to a boil • Cover; place in 350 degree oven for 20 minutes

5. Mornay Sauce • 1 T. Butter • 1 tsp. garlic • 1 T. flour • 1 tsp. Dijon Mustard • 1 c. water & ½ tsp chicken base (add more if needed) • ¼ cup heavy cream • Salt & white pepper to taste • In a pot over low heat place butter and garlic and cook garlic (Don’t Burn) • Add the flour to make a roux • Add the water chicken base mixture, and Dijon mustard and bring to a simmer till it begins to thicken; lower heat to a simmer for 3-5 minutes • Add the heavy cream and season to taste with salt & pepper

6. Sauteed Asparagus • 1 tsp. olive oil • Blanched Asparagus • Salt & Pepper t.t. • Softened Butter • In a sauté pan over medium heat add the olive oil • Add the asparagus and sauté till heated through • Season with salt & pepper • Fold in the softened butter and serve

7. Culinary Arts I Be seated and begin the bell work How many ounces in 1/8 cup Conversion test on Wednesday (50 points)

8. Production Schedule Monday Prepare Tomato Sauce Prepare Pasta dough Tuesday Reheat Sauce Prepare Fettuccini

9. Basic Tomato Sauce 1 T. cup extra-virgin olive oil 1/2 onion , finely diced 1 tsp. dried thyme 1/2 medium carrot , finely shredded 1 T. Minced Garlic 28-ounce can peeled whole tomatoes Kosher salt to taste  

10. Method • In a 3-quart saucepan, heat the olive oil over medium heat. • Add the onion and carrot and cook until soft. • Add Garlic and cook for 1 -2 minutes • Add the crushed tomatoes and thyme • Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. • Season with salt and pepper and serve.

11. Pasta 2 ½ cups unbleached all-purpose flour 2 extra-large eggs ¼ cup water

12. Pasta Method • Mound the flour in the center of a large wooden cutting board. • Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. • Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits and discard. • Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. • Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired. • Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.