This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms.
On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better than [...]

Eggs are an excellent food because of their high protein content, low cost and readily available. They are extremely versatile and are used throughout the kitchen, either served alone or as an ingredient in a prepared dish.
PARTS OF THE EGG

Shell – The outermost covering of the egg. It prevents microbes from entering and moisture from [...]

This week we learned about Classic mother sauces and knife skills. Here is my journal entry for the week.
THE COMPONENTS OF A SAUCE:
The major sauces are basically made of three components:
1. A liquid, the body of the sauce; stocks, milk, and fats
2. A thickening agent, roux, starch, and liaison: cream, egg yolks, vegetable purees [...]