CHRM 1120 Day 3

KitchenStudy/ReadingInstructor Resources

Part 1:

Each team of 4 students completes the following:

Part 2:

Each student individually prepares:

Part 3:

Each team of 4 students completes the following:

 

Part 4:

  • Each team make a 1/2 gallon (2 quarts) of soup of their choice.

Part 5:

  • Each student creates a pasta dish using one of the soups above as a base for their sauce. Be sure to add vegetables, aromatics, herbs and a protein to your pasta if needed.

Assigned Reading:

  • Soups
  • the Professional Chef, 9th ed. CIA: Ch. 14

Videos:

Review:

 

 

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