![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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5524-300x225.jpg)
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.](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5526-300x225.jpg)
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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5527-300x225.jpg)
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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5529-300x225.jpg)
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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5530-300x225.jpg)
Students Used Tomato Sauce To De-glaze Their Mire Poix From The Roasting Tray
![The Class Collective That Have Later Been Added To A Large Stock Pot](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5533-300x225.jpg)
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.](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5534-300x225.jpg)
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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5535-300x225.jpg)
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](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5539-300x225.jpg)
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)](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/02/IMG_5540-300x225.jpg)
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)