1 / 8

April 11, 2014

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

juana
Download Presentation

April 11, 2014

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 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

  2. Culinary II • Lab Responsibilities • Production Schedule & Recipes • Demo

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Culinary I • Restaurant Project • Work in Groups of 2 • Due and presented on Thursday April 24 • Rough draft due at the end of class

More Related