Spinach
The spinach is cooked down to create Cream of Spinach.
Lab #5 Sauces/ HMGT1203Sec.LC22
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Category Archives: #Culinary
Lab #5 Sauces/ HMGT1203Sec.LC22
Tomato Sauce and the Food Mill
Once the Tomato Sauce finished cooking it was than placed in the food mill. This process helps purée the sauces even more by breaking down any leftover chucks of food that didn’t cooked down.
Lab #5 Sauces/ HMGT1203Sec.LC22
The Tomato Sauce
The Tomato mother sauce was cooked for approximately 40 minutes on a low flame.
Lab #5 Sauces/ HMGT1203Sec.LC22
Mise en Place
The tomato purée, mince garlic, small dice carrots and onions, and the sachet. All in which is needed to create the Tomato Mother Sauce.
Lab #5 Sauces/ HMGT1203Sec.LC22
The Roux is prepared in the saucepan.
In order to achieve a good Mother Sauce it is important to consistently stir the roux. As explained in the previous picture, this is known as the Blonde roux. The mixture will be used to create the Béchamel mother sauce.
Lab #5 Sauces/ HMGT1203Sec.LC22
The different stages of RouxThe roux is a cooked mixture of equal parts of fat and flour; starting from left to right. The white roux, blonde roux, and the two stages of the brown roux.
#HMGT1203LC22 Week 3 Class Pictures
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)
#CULINARY 1 – 02/7/18. #HMGT1203LC22
MISE EN PLACE
Professor ZIMMERMAN’S DEMO LESSON ON HOW TO PREP OUR INGREDIENTS BEFORE WE BEGIN TO PERFORM, SMALL DICE, MEDIUM DICE, LARGE DICE, AND MINCING.
Practicing knife skills. The carrots on the cutting board are visual representations of a small dice while the ones in the dish are largely diced
MINCE!
WHITE STOCK FAT IS BEING SKIMMED, STUDENTS ARE BEGINNING TO REMOVE THE BLANCHY WATER.
WOAH, PRACTICING HER TOURNE ON A POTATO!
The finished products of out knife skills.
Alexis Graham Mclean Hw#1
I think the use of social media in hospitality is a must. I believe it is essential in the hospitality industry, it helps promote businesses like restaurants and hotels. Social media has major impact in hospitality, it can either make you or break you. In today society everyone blogs/vlog and post their everyday life on social media pages. They post pictures of their meals, what they’re doing and how they feeling, which can be bad and good. I take pictures of the food I eat to admire the appealing meal and to encourage others to intake. By doing that I am promoting and advertising businesses, that help selling and marketing.
I am intrigued about what I will be learning about photography and food, which is where food stylist plays a part. They make food look photogenic, which is important. People will only eat food that looks appetizing and appealing. I can honestly say that, I do look at photos of food to help me decide if I would want to cook it or eat it. This class will teach me what to look for in good quality food photos.
I already enjoy taking pictures of the meals I make, however I don’t really post the photos on social media. I just feel that people on social media, sometimes have too much opinion despite others feelings.
Photography, Instagram, and the Food Industry
Najja Hennix
2/03/2018
I was excited to join this class because I love art, I love food, and I hope that one my career in my lifetime is to be a food photographer. In cookbooks and in everyday commercials we see the art of food photography. Photography in today’s society can potentially determine the success and serve as advertisement for a business. In this instagram era the camera is just important to the experience as a knife and fork. Anyone can be a food photographer with a smartphone and a tap of a finger.
It is the super bowl weekend. We will see lots of food commercials. When we see a pizza commercials and the cheese so deliciously melted and the Pepsi next to keep has a little bit of water dipping from it making you crave this meal. Photos of appealing food are captivating. I always take photos when I am at a restaurant and post them to snapchat or instagram so other can see it. I do this so others can try the great food I am eating and that is advertisement for the restaurant.
