After Completing This Lab, Each Student Will Be Able To

Lab 5-1:Roasting & Baking

Objectives

After completing this lab, each student will be able to

Demonstrate proper roasting/baking technique.
Evaluate roasted and baked foods and compare to other cooking methods.
Execute accompanying recipes.

Lab 5-2: Knife Skills

Mid-Term Practical Exam

Each student produces within 45 minutes:

julienne cuts on 1 carrot.
bâtonnet cuts on 1 carrot.
brunoise cuts on 1 carrot.
macédoine cuts on 1carrot.
julienne of onion, (Lyonnaise style) on ½ an onion
dice of onion on ½ an onion

Cuts are evaluated on accuracy (Are they the correct size?), uniformity (Are they square?), and yield (Product vs. waste).

Recipe 1:

Herbs de Provence

Yield: 4 ounces

Ingredients (Fresh or Dried Herbs):

1 tablespoon thyme

1 tablespoon chervil

1 tablespoon rosemary

1 tablespoon summer savory

1 teaspoon lavender

1 teaspoon tarragon

1 teaspoon marjoram

1/2 teaspoon oregano

1/2 teaspoon mint

2 powdered or chopped bay leaves

Method:

Combine all ingredients thoroughly and, for dried mixture; store in an airtight jar or container.

Recipe 2:

Lemon and Herb Roasted Chicken

Yield: 6 Servings

Ingredients:

1 each chicken, whole

1 each lemon, halved

1 head garlic, halved

2 sprig rosemary, fresh

4 sprig thyme, fresh

4 sprig parsley, fresh

salt

pepper

Method:

Preheat the oven to 425 degrees.
Season the cavity of the chicken with salt and pepper, and then fill the cavity with the lemon, garlic, and herbs. Season the outside of the chicken with salt and freshly ground pepper.
Truss the chicken.
Place the chicken, breast-side up, in a roasting pan on a rack or mirepoix.
Roast the chicken for 1 to 1 1/2 hours or until an instant read thermometer registers 170 F degrees at the thickest part of the thigh.
Rest the chicken 10 minutes before carving.

Recipe 3:

Rice Pilaf with Mushrooms & Sausage

Yield: 4 Servings

Ingredients:

1/2 cup long grain rice

1 Tbsp. olive oil, divided

1/8 lb. Italian sausage (about 1/2 link), sliced into 1/4-inch rounds

1/4 lb. mushrooms, quartered

1/2 teaspoon Herbes de Provence (available in the spice section at your grocers)

1/4 yellow onion, coarsely chopped

3/4 cup chicken broth or stock

Juice of 1/2 lemon

1/4 cup white wine

Method:

Heat olive oil in a small saucepan over medium heat and brown Italian sausage rounds on both sides. Remove sausage to a plate and return pan to heat.
Add another teaspoon of oil to the pan, bring to heat and add mushrooms and Herbes de Provence.
Cook, stirring occasionally, until mushrooms begin to brown, then add onions and continue cooking, stirring occasionally, until onions are translucent. Remove onions and mushrooms to plate with sausage and return pan to heat.
Add last teaspoon of oil, heat and then add rice. Cook, stirring frequently, until the rice smells nutty.
Return sausage, onions, and mushrooms to pan and add remaining ingredients.
Bring to boil. Cover with a lid or cartouche, and cook over very low heat for 17 minutes.
Remove from heat, let sit (covered) for 5 minutes then uncover and fluff with a fork.

Recipe 4:

Roasted Root Vegetables

Yield: 6 Servings

Ingredients:

1/4 pound carrots

1/4 pound parsnips

1/4 pound turnips

1/4 pound beets

1/4 pound rutabaga

1/4 pound celery root

2 thyme sprigs

2 rosemary sprigs

2 ounces olive oil

Method:

Using seasonal and/root vegetables, wash, peel and cut into 1/4 to 1/2" pieces and add whole sprigs of rosemary and or thyme. Drizzle with olive oil, salt and pepper.

Roast in a 400 degree oven until fork tender.

Recipe 5:

Tart Dough

Yield: 6 Servings

Ingredients:

13 tablespoons butter, cut into 13 pieces

1/3 cup powdered sugar

1 each egg yolk

1 1/2 cups all-purpose flour

1 tablespoon heavy cream

Method:

Heat the oven to 350 degrees. Let the butter sit at room temperature for 15 minutes, until malleable.
Place the powdered sugar in the bowl of a standing mixer or a large free-standing bowl. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
Add the egg yolk and combine until no longer visible.
Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a somewhat sticky mass.
Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
Lightly butter a 9-inch pastry ring or fluted tart pan and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
Dock the dough with a pastry docker or prick the dough all over with a fork. Transfer the dough into the ring or tart pan by rolling about a third of it around your rolling pin, lifting it and placing it into the ring. Gently pat the dough onto the bottom and up the sides of the ring. Trim the edges so that they are flush with the top. Put the baking sheet with the ring into the freezer for one hour. Bake 15 to 20 minutes or until lightly browned. Remove from the oven and let cool to room temperature before filling.

Recipe 6:

Tarte Au Citron Meringuée

Yield: 6 Servings

Ingredients:

1 recipe tart dough, standard

Lemon Filling:

1 ea. lemon zest, grated

200 grams granulated sugar

124 grams lemon juice, fresh, strained

4 each large eggs

1 each large egg yolk

150 grams butter, cut into 6 pieces

Meringue:

6 each ring molds, 2 to 3-inches in diameter, 1 to 1½-inches high

Canola or vegetable oil for the rings

3 each large egg whites, at room temperature

1.5 grams cream of tartar

100 grams granulated sugar

Method:

Lemon Filling:In a medium bowl, combine lemon zest and sugar. Rub together between your hands until well combined.
In a stainless steel (or non-reactive) saucepan, combine lemon juice, eggs, egg yolk, butter, and lemon-sugar. Whisk until combined, and heat over medium heat to cook for 3 to 5 minutes, whisking constantly. Remove the saucepan from heat as soon as it boils. Strain the mixture into a medium bowl.
Use a ladle to fill the baked tart shells with the lemon mixture. Chill tarts for 30 minutes or until set.
Meringue:Lightly oil the inside of a 2 or 3-inch ring mold. Place one mold at the centre of each tart.
Using an electric mixer, whip the egg whites for two minutes on low speed. Add cream of tartar, and whip on medium speed. When soft peaks have formed, add the sugar and continue to whip until firm and glossy.
Spoon the meringue evenly into the ring molds. Dip a spoon into the meringue and quickly remove to create a peak on each tart. Place tarts in freezer for at least 20 minutes.
Before serving, carefully remove ring molds, and let tarts sit at room temperature for 10 to 15 minutes before serving.