Week 3 The Class Made A Brown Beef Stock and A White Veal Stock. Professor Zimmerman Demonstrated The Bones and The Difference In The Age of The Bones

Each Group Was Giving Two Sets of Bones Ones To Blanch and The Other To Roast.

Professor Zimmerman and The Students Wrote Out The Procedure For Making A Brown Beef Stock and The White Veal Stock

Students Minced Curly Parsley To A Fine Dust. We Learned How To Properly Remove The Leaf and How To Properly Wash It

Students Used Tomato Sauce To De-glaze Their Mire Poix From The Roasting Tray

The Class Collective Bones That Have Later Been Added To A Large Stock Pot

Students Practiced Their Tourne Skills This Time On A Large White Turnip.

Professor Zimmerman Blanched Rutabaga That Were Then Cooked Two Styles, One On A High Flame and The Other On A Low Flame

Once The Vegetables Have Finished Roasting With The Tomato Sauce, The Mixture Is Added To Our Bones and Then They Are Transported To The Large Stock Pot

This Is The Large Stock Pot To Which We Added Our Bones. This Large Stock Pot Is Located In The Main Kitchen, We Came In Before Culinary 2 Began Service, (Sorry Culinary 2)