Monthly Archives: March 2018

FYLC- Peer Mentor Updates

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Hello All,

First off, I would like to apologize for my absence during the first few weeks of the semester, I have had a tough beginning of the semester due to a couple of personal situations, but I’m back on track and come with awesome news!! If you guys are interested in a great opportunity to serve the community and make a difference while also making $15 per hour, CUNY Service Corps extended their application deadline until March 18th 11:59pm. For more information visit http://www1.cuny.edu/sites/servicecorps/members/prospective/   I look forward to working with you this semester. See you guys soon!

-Ambar,

Peer Mentor.

Midterm Review Material

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Babson Rock with quote "Be On Time" chiseled on stone, Dogtown, Gloucester, MA

Babson Rock with quote “Be On Time”, Dogtown, Gloucester, MA

 

This is a reminder that the midterm is on Monday March 19th at 11:30 am. Please arrive on time so that we can begin promptly. I have posted below the slide that notes the differences in characteristics between Pictorialist movement and the Straight Photography movement.

Table distinguishing characteristics between Pictorialism and Straight Photography movement

Also if you want to review the role of Alfred Stieglitz’s Photo Secession group on gaining recognition for the photography as a fine art, you may want to view the first 39 minutes of the documentary “Alfred Stieglitz: The Eloquent Eye.”

 

Lab #7: Grains Culinary Art HMGT 1203-LC22

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Our focus today is grain, the white one is Arborio rice and the dark one is medium grain rice

We used rice pilaf method to cook the medium grain rice

For the Arborio Rice we used Risotto method, the product is creamy and tasty.

Pasta is made with Semolina Flour, this is Prof. Zimmerman’d demo of pasta making.

Student cooking Arborio rice using the Risotto method.

Prof. Zimmerman demos how to make pasta using the pasta maker.

Prof. Zimmerman making Fettucine Alfredo

Student using a saute pan to saute Polenta

Fettucine Alfredo made by students.

Finished product

We made the polenta, put it in a 1/8 sheet pan to rest, cut it and then we sauté it.

Baking & Pastry I – week 6

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Baguette-Making baguettes using the straight dough method

Piping cookies-Professor Warner showing us how to pipe cookies.

Creaming Method-Mixing dough using the creaming method

 

 

Chocolate tea butter cookies with sprinkles on them.

Knotted rolls-After baked!!!

This week we made cookies using the creaming method. We learn how to make different shapes by piping the cookies. some of the cookies we made were chocolate tea butter cookies, almond cookies & ginger snaps Also we learned how to make knotted rolls using the sponge dough method. The other to types of bread we made were french breads and baguettes.

The baguettes and french bread were delicious, crispy on the outside but soft on the inside. I would definitely serve these breads on my own bakery. Very simple to make using few ingredients, also the final product is of good quality.

My favorite was the french bread, it was very tasty! and I think very similar of what a french bread would taste in France.

Some of the trigger ingredients in the bread were eggs, milk powder, butter, shortening, gluten, sesame and poppy seeds.

Culinary Lab # 6 Potatoes

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The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.

The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.  

Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.

French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.

Student using a food mill to get potato paste instead of using a masher!

After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.

Pipping potatoes back to their original skin (already-baked).

Setting up the breading station for potato croquettes after shaped and refrigerated.

The finish products of our day!

 

 

Baking lab #5

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Students using a scoop to evenly place cookie dough onto trays.

Students using a scoop to evenly place cookie dough onto trays.

Our finished cookies! We used the creaming method to make chocolate chip, peanut butter, and oatmeal cookies.

The finished product of our Portuguese sweet bread. Our bakers came in early to work on this bread so we could send it to the dining room.

Our finished pecan raisin bread, the other bread sent to the dining room that day.

Lab #5 Sauces/ HMGT1203Sec.LC22

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The Breading Station

The mise en place display to create the Eggplant  Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure it’s fully coated.