Day 3 Italian

KitchenStudy/ReadingInstructor Resources
  1. Each group of 4 students prepares a “The Line” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.
    • Mise en Place:
      • Boil potatoes for Gnocchi
        • then form, shape and holds the raw gnocchi for later cooking.
      • 8-quart stockpot with heavily (2 tbs/gal) salted water brought to a boil
      • Pasta Baskets or Spiders
      • Tongs and Spoons
      • 12 Pasta Bowls, Warmed
      • Coarse Salt and Pepper
      • 16 ounces Olive Oil Blend
      • 16 ounces Butter, cold and cut into teaspoon-sized pieces
      • 8 ounces Garlic, minced
      • 8 ounces Shallot, minced
      • 1 cup Parsley, chopped
      • 1 pound Fettucine, Par-Cooked, and Portioned into four 4-ounce portions
      • 1 pound Penne, Par-Cooked, and Portioned into four 4-ounce portions
      • 1 pound Thin Spaghetti, Par-Cooked, and Portioned into four 4-ounce portions
      • 4 each Chicken Cutlets (thin, even sized cutlets)
      • 4 each Chicken Breast, diced
      • 1 cup Salt, Pepper and Oregano-Seasoned Flour
      • 3 cups Cremini Mushrooms, sliced and sautéed in oil and garlic
      • 2 cups Dry Marsala Wine
      • 2 cups White Wine
      • 48 ounces Cream, reduced by half, then finished with a liaison of 4 egg yolks
      • 1 pound Parmigiano-Reggiano, grated
      • 2 cups Broccoli florets, blanched and shocked
      • 1 recipe Marinara Sauce
      • 1 recipe Focaccia
  2. Each student completes the following:

Videos:

Review:

 

 

 

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