Foods 30: Course Elements
April 20 & 27 Weeks 1 and 2
We are beginning International Cuisine. I am attaching all three weeks of work so you can see the progression in this course. Do not submit things early please.
Week 3 Material is now due. You can now complete week four and submit things. This week focuses more on recipes both researching and creating.
Week 4 Material is now due. This week we focus on cooking and reflecting.
Week 5 Material is now due. Adv. Soups and Sauces is an advanced course building upon what you learned in Grade 10. You will make a stock, a Veloute and a sauce of your choice to enjoy on your chicken.
Using your knowledge from Soups and Sauces 10, you will make 1L of Bechamel. You will then take your Bechamel and create two 500ml Derivative Sauces, one being Alfredo, the other your choice. Showcase your sauces on a dish of your choice!
A few notes before you start!
Make sure that you answer the reflection question when you complete this one. The recipe makes too much (scale it down to three eggs)
Make this quick modern recipe and find a way to serve it! (My wife loves it on fresh cut apples). Then write your reflection :)
Below is the link to the policy and procedures of our classroom.
Our Course outline. Please be advised that the start and end dates for our courses are tentative, this is the nature of the kitchen!
As promised, the review notes as discussed in class. Please focus on the Derivative Sauces.
An overview of things we discussed in class.
Here is what we are forcing for the marks in our courses