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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

Method of cooking/techniques covered in class: Basic principles and techniques of common dry-heat cooking methods: A dry heat cooking method is one that uses high temperatures without moisture/water/steam. They typically create a browned surface and rich flavor. Dry heat cooking methods include sautéing, baking, roasting, grilling, broiling, frying, and searing. Preparation and simmering of brown stock: Brown stock is rich and flavorful, and is made from slowly extracting fla

Method of cooking/technique to discuss : This week, we will be using chicken stock. Chicken stock is super versatile, and has a relatively neutral flavor profile that can serve as a foundation for all sorts of dishes. Chicken stock is made from bones and carcasses simmered for hours. Bones that are rich in connective tissue (wings, neck, back, feet, etc) are preferred because they have high levels of collagen. The collagen turns into gelatin during simmering. Another staple p