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An Explanation on Culinary Arts

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1. Hard Bound (Dark Green): Font Color: Gold
2. Short Bond paper (Colored Pictures)
3. Font: Times New Roman, Size: 12
4. Page Number: Lower Right
5. Margin: Top, Right, Bottom: 0.75, Left 1.5


I. Recipe Portfolio with Pictures
(Note: 1 page for every recipe)
a. Prelim
1. Basic Cuts and slices (12 kinds)
2. Stock: Brown, White
3. Sauces: Espagnole, Bechamel, Hollandaise, Veloute, Tomato
4. Soup: Cream of Mushroom Soup , French onion soup, Hot and Sour Soup, b. Midterm

1. Starch: Rice Pilaf, baked potato, Mashed Potato, , spaghetti
2. Vegetables: Ratatouille, Vegetable Tempura
3. Salad: Green salad: garden and Ceasar
4. Salad Dressing: Vinaigrette, Mayonnaise
5. Sandwiches: Monte Cristo and Club house
6. Egg Cookery: Sunny Side up, Omelette, scrambled
7. Poultry: Roast chicken
8. Seafood Cookery: Seafood Vongole and Salmon en Papillote
9. Beef Cookery: Filet Mignon
10. Pork Cookery: Roast pork with raisin stuffing and Breaded Pork (wiener schnitzel)
11. Hors d’ oeuvre: Baked Mussel ( add more recipe in Hor d’oeuvre, you may research) c. Finals

1. Bars: Cappuccino bars and Fudge Brownies
2. Cookies: Choco Chip Cookies
3. Bread: Sweet Roll (Bread Roll, Cheese Roll, Ensaymada, Pan de sal), Pan Pizza 4. Cold desserts: Chocolate Mousse and Panna Cotta
5. Quick bread: Banana Muffin
6. Cakes: Carrot cake, Choco Chiffon Cake, Nelusko Cake, Black forest cake II. Documentary Pictures
(Note: 2 pages each period, 4-6 pictures with captions per page) 1. Prelim Period
2. Midterm Period
3. Final Period
III. Student Learning Outcomes
(Note: 1 Page Per student with Student’s Picture in CHEF UNIFORM, 3 Paragraphs: One Paragraph per question, at least 10 sentences per paragraph) 1. What were your Expectations before the start of culinary arts? 2. What are the Knowledge and Skills you acquired after taking culinary arts? 3. Where and how can you apply the knowledge and skills you acquired in culinary arts?


Smoked Salmon Sushi Squares

Recipe Type: Appetizer, Salmon, SushiYields: 16 sushi squaresPrep time: 30 minRice Ingredients:1/4 cup rice wine vinegar 1 tablespoon granulated sugar 1 teaspoon salt 2 cups uncooked Japanese medium-grain sushi rice*2 cups waterSushi Ingredients:1 tablespoon light mayonnaise1/2 teaspoon Wasabi (Japanese horseradish) 16 thin slices of English cucumber (unpeeled)4 ounces smoked salmon, thin sliced1 sheet Roasted-Seaweed (Nori)1 teaspoon sesame seeds, toastedSoy sauce (low sodium)Wasabi (optional)Pickled ginger (optional)| | RICE Procedures:* Only use Japanese medium-grain sushi rice in sushi making. It is medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn’t stick together.In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use.In a large heavy saucepan over medium-high heat, combine the rice and water; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.

When rice is done cooking and resting, transfer to a large bowl; loosen rice grains gently with a rubber spatula or wooden spoon by cutting and folding (do not stir, as this will crush the rice). NOTE: Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist. Do not refrigerate the cooked rice.Sprinkle the cooled rice vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp – you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.SUSHI PROCEDURES:Line an 8-inch square baking dish with plastic wrap (spread over the bottom and sides of the dish and let overhand to help remove the sushi later); set aside.

In a small bowl, combine the mayonnaise and 1/2 teaspoon wasabi; set aside.Cover the bottom of the prepared baking dish with the cucumber slices. Lay the smoked salmon slices over the top. Spread the mayonnaise/wasabi mixture over the salmon.Place 1/2 of the prepared rice over the top of the mayonnaise, pressing firmly to make an even thickness (dipping your fingers in water to prevent the rice from sticking to your hands).Top with the nori sheet (cutting to fit if necessary). Add the remaining prepared rice, patting it firmly to an even thickness.Invert onto a serving platter and, using a very sharp knife, cut into 16 squares. NOTE: Wipe your knife after each cut and dip into cold water. Sprinkle the top with sesame seeds.Serve immediately or cover tightly with plastic wrap and refrigerate for 1 to 2 hours. Serve at room temperature and garnish with soy sauce, wasabi, and/or pickled ginger if desired.Makes 16 sushi squares.

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