Butter and Olive Oil

Lab 1- Poultry 1
Methods of cooking: Dry methods a. deep fat frying b. shallow/ pan frying c. sautéing

Baking/ Roasting

Lab 2- Poultry 2 Fabricating a. Supreme b. Deboned leg ¼ c. Spatched Cocked Cornish hen

Methods of cooking: Dry Methods a. sautéing b. Roasting c. Grilling

Lab 3- Fish and Shell Fish
Fabrication
a. whole fish b. fillet fish c. deboned whole fish d. steaks and whole e. papillote

Lab 4 & 5: Fish and Shell Fish
Fabrication
a. lobster tail (uncooked) b. shrimp 1. devein (shell off) 2. devein (shell on) 3. butterfly c. squid d. scallops e. mussels

Lab 6 & 7: Pork
Fabrication
a. pork loin a. cutlets b. spare ribs c. boneless chops b. Pork shoulder a. tenderloin

Lab 8 & 9: Beef
Fabrication
a. beef tenderloin b. ground beef c. beef stew

Lab 10: Lamb
Fabrication
a. lamb shanks b. lamb rack

Lab 11: Lamb & Goat

Lab 12: Variety Meats

Lab 13: Fresh Pasta

Lab 14: Eggs
Poached
a. Eggs Benedict

Fried a. sunny side b. basted c. over easy, medium & hard

Omelets a. frittata b. omelet with French toast and potato hash Week starting January 16, 2012

Lab: 1 Poultry

Sautéed chicken breast with tomato and mushrooms

Portions: 2 Method: Sautéing Fabrication: Airline Breast

INGREDIENTS

Airline chicken breast
Salt and pepper
Vegetable oil as needed
2 tbsp butter
1 finely chopped onion
2 cloves finely chopped garlic
8 oz sliced mushrooms
2 oz white wine
1 cup tomato concasse
1 cup demi-glace
2 tbsp finely chopped parsley

PROCEDURE

1. Season chicken breast with salt and pepper. 2. Pour 3 tbsp oil into sauté pan over moderate heat. 3. Sauté chicken breast until browned on both sides and cook through. 4. Remove the chicken pieces from the pan and keep hope. 5.