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Culinary 1 Spring 2012

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FC: King Chubbs Culinary Portfolio Dec. 19, 2011

1: HACCP | 1. Conduct a hazard analysis. 2. Determine Critical Control Points 3. Establish critical limits. 4, Establish monitoring procedures. 5. Identify corrective actions. 6. Establish procedures for record- keeping and documents. 7. Verify that the system works.

2: Potentially Hazardous Foods 1. Milk and Dairy products. 2. Meat: beef, pork, and lamb. 3. Fish 4. Baked Potatoes 5. Tofu or other soy protein. 6. Sliced melons. Cut tomatoes. 7. Eggs( except those treated to eliminate Salmonella.) 8. Poultry 9. Shellfish and Crustaceans 10. Heat- treated plant food. 11. Sprouts and sprout seeds. 12. Untreated garlic- and - oil mixtures.

3: Hand Washing Rules 1. Wet hands and arms. 2. Apply soap. 3. Scrubs hands and arms vigorously 4. Rinse hands and arms. 5. Dry hands and arms.

4: Chicken Stir Fry 1 chicken breast, cut into 1" strips 2 T honey 2 T vinegar 2 T orange juice 1 T soy sauce 1 t cornstarch 2 T oil Assorted fresh vegetables( broccoli, carrots, onions, celery, bean sprouts,etc...) Rice

5: Basics Of Cooking

6: Knife Skills

9: Knife Skills(continued)

10: Cooking Methods

11: Moist Cooking Methods

12: Dry-Moist cooking Methods

13: Garde Manager

14: Cheese Cake

17: Football Luncheon

18: AAEA & Veterans day Breakfast

19: Holiday Tea Recipes

20: Holiday Tea Recipes(continued)

22: Holiday Treats

25: Ginger bread houses

26: Culinary 1 Spring 2012

27: Yeast Rolls Ingredients : 2tbsp. of shortening; 3tbsp. white sugar; 1cup water; 1package of yeast; 1egg; 1tsp. salt; 2 1/4 cup of all purpose flour. Preparation:1.Preheat oven 425(grease muffin pan)2.Mix shortening,sugar, and water. Let cool then mix in yeast.3. Divide the dough. 4. Bake for 10 minutes or when you insert a knife at the top comes out clean.

28: Pizza Crust Ingredients: 1 pack of active dry yeast,1 1/4 cup of warm water, 3 1/4 cups of White Lily Bread flour, 1tsp. of salt, 1tbsp. of sugar, 1/4 cup of olive oil. Directions: Dissolve yeast in warm water in large bowl, set aside. Combine the flour, salt, and sugar. Add the yeast mixture. Stir well. Add the olive oil. Stir about 3 min, or until smooth dough forms. Form into a ball, place in an oiled bowl, turning to cover surface. Cover with clean, damp, lint-free towel or plastic wrap and allow to rise until doubled. Divide into = proportions. Cover with a clean damp towel. Top with whatever you want. And bake at 450 deg. F. for 25 to 30 minutes.

30: Sandwich:

33: Chicken

Sizes: mini|medium|large|super size
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