Last Module for Soups and Sauces November 29,2017

Lab # 5

 Fettuccine Alfredo 

 Last lab for Soups and Sauces 

November 29, 2017

https://www.cookingclassy.com/wprm_print/30164

Lab #4 For November 27

 November 27, 2018 

 Foods Labs 

 Perfect Potato Soup 

When Wildlife and Foods Classes Unite

 When Wildlife and Foods Classes Unite 

 Wild life classes hunt the Geese and the Foods classes help cook the goose. 

Wild Life and Foods joining forces

• Wednesday Foods classes will be combining with the Wild Life Class to make" Goose Stew"
• Sounds a bit wild, but we feel combining our culinary skills and the skills of the Hunters will go hand in hand.
• Biscuits will be served also to make the meal complete.

Get Excited......This Thursday for Hot Lunch!!!! 

NAVAJO TACOS

Food Lab #3 for Nov 20, 21

YIELDS 8

FAVOURITE ITALIAN
 WEDDING SOUP

30 minPrep Time 

30 minCook Time 

Ingredients

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread (crusts trimmed), grated or shredded
• 1/2 cup grated Parmesan (optional)
• 8 oz ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 1 box frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan (optional)

Instructions

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
• To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Notes

*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.

Tomato Basil Soup

 The BEST Tomato Basil Soup Recipe 

 

Serves:

6 to 8

Prep time:

10 mins

Cook time:

30 mins

Total time:

40 mins

 Ingredients 

• 2 Tablespoons butter
• 2 medium cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken stock
• 1 cup water
• 8 roma tomatoes (or 6 regular tomatoes), chopped
• ¼ cup fresh basil, finely chopped
• ½ cup fresh parsely, finely chopped
• Secret Ingredient - A squirt or two of concentrated lemon juice

 Instructions 

1. In a large pot, melt butter over medium heat. Stir in garlic, carrots and onions.
2. Cook over medium-low heat until the onion is tender.
3. Add the chicken stock and water, cover and simmer for 20 minutes.
4. Stir in the tomatoes and simmer for another 10 minutes.
5. Remove from heat and use a hand held blender to blend the soup until smooth.
6. Stir in the basil and parsley.
7. Add salt and pepper to taste.
8. If the flavour is flat, add 1 to 2 squirts of lemon juice to taste.
9. Serve hot with fresh garlic bread!

Eggs Benedict

VIDEO: https://www.youtube.com/watch?v=-Hq18uWPFVM

VIDEO: https://www.youtube.com/watch?v=kqo4Zew6Dxc

VIDEO: https://www.youtube.com/watch?v=z7fX0GsS1kc

Soups and Sauces

New Module Starting November 6, 2017

Soups and Sauces

Course FOD 2070

Students will be learning to combine stocks with various thickening agents to produce hearty soups and sauces.

The students will:

1. Identify the role of sauces in cuisine.
2. Describe the role of soups in cuisine.
3. Demonstrate soups and sauces in preparation, presentation and evaluation of soup and sauce products.
4. Identify and demonstrate safe and sanitary practice.
5. Demonstrate basic competencies.
6. Identify possible life roles related to the skills and content of this module.

Lab #1