Game Plan Day 24 - DAY 24 LESSON PLAN TIMELINE 1:20 MEP...

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DAY 24 LESSON PLAN TIMELINE TASKS RECIPES 1:20 MEP STOCKS TEAM PRODUCTION CHICKEN STOCK MIREPOIX SELL STOCKS INDIVIDUAL PRODUCTION SAUTEED CHICKEN FINES HERBS 1 PORTION FRESH PASTA ½ RECIPE Tourne’ Root Vegetables 4 OZ BOILING METHOD, PASTA TOSS IT Sugar Sanps Fines Herbs Parsley, Chives, Chervil, Tarragon LECTURE Sautéed Trout Meuniere Wild rice Green vegetable Root vegetables CHICKEN FINES HERBS 1 BREAST OF CHICKEN 1 TSP. MINCED SHALLOT 1 OZ. WHITE WINE 1 OZ. GLACE DE VOLAILLE 4 OZ. HEAVY CREAM T.T. SALT AND WHITE PEPPER ½ TSP. EACH OF MINCED PARSLEY, TARRAGON, CHERVIL AND CHIVES PASTA ½ LB DURUM FLOUR 2 EGGS WATER as needed Salt Tomato pasta 1# flour 8oz 3 eggs 2 each 2oz tomato paste volume 1 TB h2o
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Unformatted text preview: NO MILLING METHOD IN FOOD PROCESSOR Sugar Snaps 3 OZS. PER PERSON 1 TBSP. BUTTER Tourne’ VEGETABLE YELLOW TURNIPS White turnips CARROTS 2:00 DEMO : CHICKEN FINES HERBS PASTA MILLING METHOD PAN ROASTED ROOT VEGETABLES GREEN VEGETABLE PREPARATION 2:40 STUDENT PRODUCTION 3:50 DEMO: CHICKEN FINES HERBS FINISHING AND ASSEMBLY 4:20 START RESERVATIONS Equipment-Meat fork-Tongs-Slotted Spoon-Sizzl platter-Sauce Spoon-Small Sauté Pan(2)-Large Sauce Pot-Small Sauce Pot(2) -2 Mixing bowl-Serving Plate Station-1 hotel pan-1-2 Pasta machines 6:15 DEADLINE FOR PRESENTATION 6:20 Dinner time 7:00 to 8:10 Clean Up 8:15 to 9:00 LECTURE...
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  • Fall '15
  • ChefSpeckamp
  • Vegetable, Fines herbes, chicken fines

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