Culinary Arts Blog
Last week in shop I practiced my senior nocti practical which is Chicken Chasseur. The actual test will take place in the spring. This involves breaking down a chicken and preparing chicken chasseur. I hope you enjoy the pictures and descriptions below. Here is a picture of us with our mis en place which is 2 chicken breast,1 tomato concasse,1 tablespoon minced shallot,3 mushrooms sliced,1 tablespoon chopped tarragon,6-8 oz chicken stock and 1 oz of whole butter. Picture of breaking down the chicken. Cutting the bone and the skin off the chicken. Another picture of cutting the chicken. Now the chicken is in a saute pan with some olive oil. So the chicken is cooking and once the skin is browned flip it over and sear the other side for 2 minutes. Next you add you add the chicken stock the chicken back in the oven for 10 to 12 minutes. Then you place it back on the stove and add the mushrooms, minced shallots, diced tomatoes, and fresh tarragon and butter. Now it is cooking and almost done.
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In kitchen I learned how to make Beef Wellington. Chateaubriand is a meat dish cooked with a thick cut from the tenderloin filet. The different sauces you could use to serve beef wellington is red wine sauce, mushroom sauce and gorgonzola cream sauce. The brief history of beef wellington is the first duke Arthur Wellesley who was a hero defeating Napoleon. His favorite dish was beef. I hope you enjoy the different pictures and steps below. Picture of the meat and the mushroom filling with the pastry dough. This the mushroom filling we use to put with the meat. This is the pastry dough we use for the beef wellington. picture of the raw meat before it is cut. Picture of the raw meat when cut into pieces. The meat is cooking on the grill. her is the cooked meat with the pastry dough. The meat and the mush room filling are in the pastry dough. The beef wellington is ready to go in the oven.
This is the reservation book that we put people in for what they would like to come in, there phone number, name, and how many people. This is the phone that we answer to take the reservations. Also, we sell the pasties in our pastry case. We help the customers who would like to buy pasties. Also, for being hostess we bring people to there table. Hostess is a great thing to learn.
The three types of cooking methods are moist,dry, and combination. Braising is simmering food in a small amount of liquid in a covered or uncovered pan. The types of meats that you braise is ribs,beef,pork, and lamb. This is the meat. The bacon in one bowl. The tomato juice and paste in another bowl. The chicken stock in another container. Then the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in another bowl. In a large rondeau pan, I added 4 tablespoons of olive oil and 1 pound of bacon and the bacon is cooking half way. Next I added the meat and seared on each side for five minutes. The meat is still cooking, turning the meat around in the pan. Next I add the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in the pan. Then I added the diced tomatoes and juice,chicken stock,and tomato paste. The pot roast was cooked at 350 degrees for 2 to 3 hours. Now the finished pot roast served with rice and broccoli.
I have the chicken water,spices,and vegetables all set for the chicken stock. This is the chicken. This is the celery, onion,carrot This is the spices for the stock. The bouqet garni to tuck underneath the surface. The water for the stock. Everything is added to the stock, now the stock is brought to a broil. Now the stock is brought to a simmer. The stock has to drain. Now we have to store the stock.
Mirepoix is rough chop /peelings of vegetables. Normally the vegetables for mirepoix is carrots, onions, and celery. The spices are parsley, bay leaves, peppercorn and that is called a bouquet ganiene. The temperature should always be cold. Never place in a stock tomato peeling, cucumber peelings. Stock is made is brought to a boil, reduced to a simmer for many hours. The other stocks you can make is beef, fish, and vegetable. If the stock is made correctly it will resemble to gello ounce cool. The five mother sauces are espagnole,tomato,veloute,bechamel,and egg (emulsified). Auguste Escoffier - lane up with mother sauces. The mother sauces that you could use or add chicken sauce into is veloute.
This week I was serving in the Canal Side Dining Restaurant to the public and customers. One of the things I did was Hostess. Hostess is where I get to answer the phone and take reservations, and bring people to there table. I really enjoy being in the Dining Room. It is one of favorite parts of shop !! I hope you enjoy my photos of what you do as being the hostess. Inaddition we get to learn to do to go orders for the teachers and staff. This is the reservation book that we put people in for what they would like to come in, there phone number, name, and how many people. This is the phone that we answer to take the reservations. Also, we sell the pasties in our pastry case. We help the customers who would like to buy pasties. Another picture of pasties. Also, for being hostess we bring people to our table. In addition, we take the to go orders for the teachers.
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