F&N 203 – Day 2 – Poaching

KitchenStudy

Part I: Safety, Sanitation and Knife Skills, con’t.

  • Hand-Washing
  • Kitchen/Station Set-Up
  • Mise en Place
  • Knife Skills

Part II: Poaching

Part III: Salads and Salad Dressings

  • Each group of 4 students prepares the mise en place for the following recipes:
  • Each student completes the following:

  • Professional Cooking, Gisslen, 8th ed.
    • Chapter 4
    • Chapter 6
    • Chapter 14, p. 434-440
    • Chapter 21, Salad Dressings and Salads
  • PowerPoints