| Introduction -- Chapter 10 -- Chapter 11 -- Chapter 26 -- Chapter 24 -- Lesson Assignments |
For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment except essay(s), then send them all in one message (essays will be completed online on the textbook website). Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
- Use the principles of heat transfer to explain how a steak can be browned on the outside, but still be rare on the inside.
- Why shouldn't stock be salted?
- What culinary skills are required to make a good sandwich?
Taken as a whole, the objectives for these last six reports are as follows:
- To use tools and operate equipment commonly used to produce the specific food item associated with each report.
- To demonstrate basic skills in measuring solid and liquid ingredients.
- To use standardized recipes to produce products of acceptable quality.
- To evaluate the projects for the quality characteristics of appearance, aroma, flavor, and tenderness/texture.
Lab Report #1: Cold pantry/salad maker. This station may involve a variety of salads and food items, such as tuna salad, romaine lettuce salads, appetizers, cold desserts, etc. After working in the station, do the following:
- List the food products you prepared, the number of servings or quantity produced, and the pieces of equipment you used during this lab.
- Describe how you applied one important cooking/preparation principle to the preparation of one of the food products listed in the first question.
- Describe how you applied one important sanitation principle during preparation of one of the food products listed in the first question.
Write out each question or direction on the report, and below each, write your answer.
Your finished paper should be typed, double-spaced, with 1" margins all around, and should be one to three pages long.
