Simmering, Boiling, & Steaming

KitchenStudy/ReadingInstructor Resources

Part I: Safety, Sanitation and Knife Skills, con’t.

  • Hand-Washing
  • Kitchen/Station Set-Up
  • Mise en Place
  • Knife Skills
    • Each student completes the following:

Part II:

  • Each group of 4 students prepares a “Simmering Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station. Then…
  • Each group of 4 students demonstrates “Blanching and Shocking” and prepares
    • Blanched and shocked Broccoli
    • Blanched and shocked Asparagus
    • Blanched and shocked Brussels Sprout
  • Then, re-therm the broccoli and asparagus in some chicken stock, butter and garlic (don’t forget salt and pepper) and serve on a disposable plate.
  • Also, sear the cut ends of the Brussels sprouts in butter and oil (don’t forget to use salt and pepper) and serve on a disposable plate.

Part III:

1. Each student prepares:

2. Each group of 4 students prepares:

  • 1 Recipe Basic Rice Pilaf using the following aromatics:
    • 1/2 cinnamon stick
    • 4 cardamom pods
    • 2 cloves
    • 5 peppercorns
    • 1 bay leaf
    • ¾ teaspoon cumin
    • 1 ½ cups onion, chopped
    • 2 cups sliced mushrooms.
    • Salt/Pepper


  • 1 Recipe (4X) Basic Risotto using the following:
    • Mushrooms, sauteed
    • Chicken or vegetable stock
    • Dried mushroom powder
    • Butter
    • Parmesan Cheese


Part IV:

1. Each group take 1 1/2 cups of risotto and cool down on a sheet tray. Once cooled, add some ingredients and use the standard breading procedure to make Arancini and pan fry. Be creative with your flavors.








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