March 24, 2014

1. March 24, 2014 Be seated and begin the bell work What is a slurry?

2. Culinary II • Lab Responsibilities • Demo • Recipes

3. Tomato Sauce 1T. olive oil 1/4 onion, finely diced 1 T. chopped Garlic 1 tsp. Dried thyme 1/2 medium carrot, finely shredded 12 ounces crushed tomatoes 1/2 cup of chicken stock Kosher salt & pepper t.t. • In a saucepan, heat the olive oil over medium heat. • Add the onion and garlic and cook until soft. 3-5 minutes • Add the thyme and carrot and cook for 5 minutes or until the carrot is quite soft. • Add the crushed tomatoes and stock. Bring to a boil, stirring often, and then lower the heat and simmer for 10-15 minutes • Season with salt & pepper.

4. Pasta Primavera Alfredo Penne Pasta or Spaghetti 4 oz Pasta 2 quarts water 1. Bring water to a rolling boil 2. Add Penne Pasta or Spaghetti and cook for 8-12 minutes till cooked; constantly stirring to prevent sticking to the bottom of the pan 3. Drain Pasta 1 T. Olive oil 4 oz. mixed vegetables 1 tsp. garlic 1 cup Heavy Cream 1/8 tsp. Nutmeg 2 T. Parmesan Cheese • In a sauté pan add the olive oil and bring to a medium heat. • Add the vegetables and sauté till slightly tender • Add the heavy cream and simmer till sauce consistency (2 minutes) • Add the nutmeg and parmesan cheese and mix. Serve

5. Chicken Parmesan Egg Wash 2 Eggs 1 c. Whole Milk Flour Mixture 2 c. Flour ½ t. Salt 1/8 t. Pepper Breading 4 c. Bread Crumbs ½ c. Parmesan Cheese 4-6 oz Chicken Breast Method Place Chicken in flour and shake out excess flour Then dredge chicken in egg wash Place in breading Place in 350 fryer till light golden brown Place chicken breast in pan and bake in pre heated 375 degree oven for 12-15 minutes. Lace chicken breast with fresh tomato sauce & mozzarella cheese till melted and top with more parmesan cheese. Serve with pasta.

6. Culinary I Be seated and begin the bell work What is your favorite ethnic food

7. Culinary I • Chicken Stir Fry Lab Responsibilities • Recipes • Demo

8. White Rice • 1 c. rice • 2 c. water • Combine and bring to a boil, reduce heat and to a low simmer; cover. Let simmer 15 minutes then turn off (Do not disturb)

9. Egg Rolls • 1 ½ T. canola oil • 1/8 of green cabbage, shredded • ½ carrot julienne cut • 1 large mushroom minced • 1 tsp. sesame oil • Sauté vegetables in canola oil; remove from pan and add the sesame oil and combine • 1 ½ tsp. corn starch • 1/8 c. or 1 oz soy sauce • Combine soy sauce and cornstarch (slurry) then add it to the vegetable mixture. • 5 egg roll wrappers • Roll the vegetable mixture securely and fry in deep fryer till golden brown

10. Chicken Stir Fry • 2 T vegetable oil • 8 oz Sliced Chicken breast • 1 cup cooked rice • 2 c. water • 2 eggs + 2 T water, lightly beaten • 2 stalks green onions, diagonal cut • ½ carrot, small diced • 2-3 T. soy sauce • Salt & Pepper t.t.

11. Method • Heat half of the vegetable oil in a medium skillet or wok over medium heat. • Add sliced chicken breast and cook till done, remove from pan and reserve. • Clean the pan; place back on stove and add remainder of vegetable oil. • Sauté onions and carrots in skillet for 2-3 minutes add the egg till cooked. • Stir in cooked rice, chicken soy sauce, pepper, and salt. Serve with fried egg roll.