T. Dye's Bites

Introductions Methods of Cookery and Dishes: This week in class we will be focusing on frying (deep frying, sauteing, pan frying, stir frying). The dishes we will be making are fried chicken, mashed potatoes, and stir fry asparagus. My personal learning objectives: Perfect the marinating/dredging process Learn to fry chicken/maintaining proper temperatures without burning Understand the stir fry technique Prior knowledge: I have no experience with frying chicken at all. I’ve

Introductions Methods of cookery: This week we focused on dry heat cooking methods, specifically roasting and baking. Dishes prepared: This week we will be making roast chicken, Ratatouille, and Lyonnaise potatoes.  Lab Learning Objectives: Apply the principles of roasting and baking Apply the principles of boiling potatoes to make Layonnaise potatoes Prior Knowledge: Before this class, I knew (or thought I knew) what roasting and baking are. Upon actually thinking about it,

Methods of cookery: In this module, we are covering multiple egg cookery methods: Poaching, boiling, frying, scrambling, omelets, and emulsification (hollandaise).  Dishes Prepared: The dishes we’re preparing this week are Eggs Benedict, an American style omelet, Hollandaise sauce, tomato sauce, basil vinaigrette, and an eggplant stack.  Lab Learning Objectives: Demonstrate the proper techniques for cooking eggs in various styles, including poaching and making an American-sty