CUL 105 Portfolio for Fundamentals
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Transcript of CUL 105 Portfolio for Fundamentals
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In this course I hope to learn basic cooking fundamentals that in the future will help me gain employment and follow my
passion. I hope to learn to use the various utensils and kitchen equipment properly. I think this is important course in my future
as a chef.
Roux can be used in sauces such as béchamel ,
veloute and espagnole sauce it is a simple two
step technique with equal parts flour and
butter. I believe that every chef should learn
and perfect. It was one of the most important
kitchen skills that I learned this semester it can
be used in many different dishes.
Vegetable cuts were at times challenging but I feel
that it was important that we practiced them at every
class time. Knife skills are essential to every chef. And
with practice I know I will get better at all the
different cuts. Such as medium dice , small dice ,
square, and my most challenging tourne.
The salmon with the dill sauce was amazing. Fish
dishes are easy to prepare if the recipe is followed
through correctly. Rissotto does not have much
flavor and takes a very long time to cook . The
eggplant had a good flavor I don’t think I would
plate fried eggplant with salmon in my kitchen.
Eggplant with pasta and tomato sauce sound tasty.
I love meatloaf and the sausage in this recipe really
made it flavorful. It was quick to prepare and cooks
well in the oven. I did not like the polenta it
reminded me of a piece of jello and had no flavor.
The rattoutie was a great mix of vegetables the
flavors of the vegetables went very well together
and it really helped me practiced my knife skills.
The broccoli soup was tasty and not my
favorite of the soups. Even though it is
fairly easy to make I think it requires to
many steps at the end result. It is a
hearty soup but needs more flavor using
garnishes such as cheese , bacon bits or
sliced green onions would bring out more
flavor. I would also serve it with garlic
toast.
I really enjoyed the grilled chicken. It was a easy meal to
create and the roasted potatos were delicicous as well. I
season my chicken with salt pepper and a little bit of
cayenne pepper which really brought out the flavor of
the chicken. The roasted potatos would have been
better with little of olive oil and sprinkle with rosemary
before roasting. As I gain more experience I would try
making the roasted potato into a potato salad.
As weeks went by I feel my vegetable
cuts got better and to the correct sizes. I
will continue to practice cuts at home for
speed and accuracy. I think its easier to
use potato for practice because they are
softer than carrots. I will make Chef
Collins proud one day with my vegetable
cuts and keep practicing my tourne.
The pan fried tilapia was quick
and had a wonderful flavor or the
three step method was one of my
favorite skills to learn. I really
enjoyed the gratin potato and
feel that it is a great side dish for
fish , chicken or beef.
The duchess potatoes was a very easy dish to make. I think I
would need more practice piping my duchess potatoes. The
grilled chicken had a good flavor with the cayenne pepper it
made the chicken very juicy with salt and pepper. The
glazed Julianne carrots was a very easy dish to make I really
enjoyed tasting the glazed carrots they were sweet with the
syrup I put the glazed carrots in. I would have this meal for
dinner or lunch. The supreme sauce was not difficult to
make it was very creamy and rich.