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March 3, 2014

On March 3, 2014, culinary students engaged in various hands-on cooking activities. For Culinary II, students began by pounding chicken breasts, then stuffing them with ham and cheese, and freezing the prepared items. They diced vegetables for rice and blanched asparagus, finishing the session by preparing a mornay sauce if time allowed. In Culinary I, the focus was on tomato sauce and pasta dough preparation. Clean-up was a critical part of the lesson, ensuring a tidy workspace after each activity.

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March 3, 2014

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  1. March 3, 2014 Be seated and begin the bell work How many tsp. in 1 T.

  2. Culinary II 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 Extra Clean Up

  3. March 3, 2014 Be seated and begin the bell work How many tsp. in 1 T.

  4. Culinary I Prepare Tomato Sauce Prepare Pasta dough Extra Clean Up

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