Chicken Chausseur

 

 

 

 

 

 

 

Culinary: Fish

P. Zimmerman filleting salmon. If you are an expert, you can do it in one clean swipe.

P. Zimmerman cutting away the stomach.

Make sure to remove these pin bones.

Bass that students will be cleaning, preparing, and cooking.

Make sure to score those fish fillets or else they will curl.

Check for browning before flipping the fish fillet.

Finish product on top of sautéed mushrooms and  tomatoes before sauce is poured on.

Making the sauce.

Clam casino

Culinary 1 Week 8 EGGS!!!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Professor Zimmerman demonstrating to make a classic French Omelet!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Professor Zimmerman showing us the technique to fold an omelet.

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Chef is making one of the mother sauces… Hollandaise!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. BiQing helping chef pour on the liquid butter slowly to incorporate into the Hollandaise sauce.

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Chef Z is showing us how to make poached eggs, and using the back of a spotted spoon to make a mini whirlpool in the water, so the eggs form a stable round shape.

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Poached Egg!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Combine all of them…. and you get Egg’s Benedict!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Making the egg white foam mixture to incorporate in the waffle batter!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Using the folding technique to mix the egg white mixture into the waffle batter in order to create fluffiness!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Pour the batter in the waffle maker….

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. AND VĂ“ILA!!! A Waffle is born!

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative. Our finished products for week 8 brunch menu!!!

The things on kitchen counter. I’m from an Asian background, so other than the basic things like oil, sugar, salt, and MSG, there are bottles of different types of sauces. Some of the sauces are soy sauce, fish sauce, and oyster sauce. To make things convenient and efficient, these flavoring and seasonings are placed next to the stove.

Lab #7: Grains Culinary Art HMGT 1203-LC22

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.

Culinary Lab # 6 Potatoes

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!

 

 

Lab #5 Sauces/ HMGT1203Sec.LC22

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.