CHRM 1120 Day 4

KitchenStudy/ReadingInstructor Resources

Part 1:

Each team of 4 students completes the following:

Part 2:

Each student prepares:

Part 3:

Each team of 4 students completes the following:

  • Grill 4 Chicken Breasts
  • Saute 16 Shrimp
  • Prepare 2 pounds spaghetti and 1 pound Penne or Rigatoni pasta.
    • In heavily salted water, cook the pasta to a firm al-dente.
    • Reserve 1 cup of pasta cooking water to adjust sauce consistency at service, if needed.
    • Drain and toss the pasta with a little olive oil.
    • Cool the pasta on a sheet pan and hold for service.
    • Trascinare at service: reheat 1 portion of pasta and 1 portion of sauce in a sauté pan.
  • 1 recipe Marinara Sauce
    • Plate 4 servings with 2-ounces of sauce and 3-ounces of spaghetti.
  • 1 recipe Ragu Alla Bolognese
    • Plate 4 servings with 2-ounces of sauce and 3-ounces of spaghetti.
  • 1 recipe Pomodoro Sauce with Shrimp
    • Plate 4 servings with 2-ounces of sauce and 3 ounces of penne.
  • 1 recipe Puttansca Sauce with Grilled Chicken
    • Plate 4 servings with 2-ounces of sauce and 3 ounces of penne.

Part 4:

Each team of 4 students completes the following:

 

Then each student prepares the following:

  • 1 pan-roasted Fillet Mignon plated and served with Bordelaise Sauce
  • 1 grilled Fillet Mignon plated and served with Poivrade Sauce

Assigned Reading:

Videos:

Review:

 

 

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