Day 8: Midwest/Farmlands

KitchenStudy/ReadingInstructor Resources

Part 1:

Each team of 4 students Starts and completes the following:

Part 2:

While pork is smoking, dough is proofing and chicken fried steak is “resting”. Each team should give a quick clean up of their station and start on Part 2. and complete the following:

  • Grill Strip-loin Steak
  • Pan-Fried Fingerling Potatoes  (enough for 1 dinner portion)
  • Grilled Asparagus (enough for 1 dinner portion)

Plate your dish on a professional service plate as if you were serving it to a customer.





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