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Introduction to Culinary Fundamentals

In: Other Topics

Submitted By mcw319
Words 966
Pages 4
Introduction This assignment was to convert recipes from their original 10 serving size portions to 6 servings. This recipe assignment will also help prepare myself for my practical exam. By doing this project it will help me remember most of the ingredients and most of the method of prep. This will also help me get a better understanding of how to convert recipes and use the conversions properly. Also this project will help me with creating the perfect dish for my presentation. Finally this project will help me with my plate presentation set up.

Chicken Cordon Bleu Original | Converted | Item | Ten (5oz pieces) | 6 (5oz pieces) | Chicken Cutlets | Ten (1oz pieces) | 6 (1oz pieces) | Ham Slices | Ten (½ oz pieces) | 6 ( ½oz. pieces) | Swiss Cheese | As needed | As needed | Flour | 3 each | 1 ½ | Eggs | 16oz | 9 ⅔ oz. | Bread Crumbs | 4oz | 2 ⅓ oz. | Oil | 4oz | 2 ⅓ oz. | Butter | 20oz | 12 oz. | Demi-Glace |
Method of Prep: 1. Gather all the ingredients and equipment. 2. Pound the veal cutlets into thin even slices. Place a ham slice on top of each veal cutlet and a cheese slice on top of each ham slice. Fold the veal over, and seal the edges, chill in the refrigerator for 2 to 3 hours or in the freezer for 30 minutes, being sure to wrap airtight with plastic wrap. 3. Bread the veal by dipping it in the flour, egg wash, and bread crumbs. 4. Combine the oil and butter. Fill a sautoir ½ inch (1.2 centimeters) deep. Heat the fortified butter to 350°F (177°C) and fry the veal to order until golden brown on all sides. Finish by baking in a preheated 350°F (177°C) oven for 5 to 7 minutes. 5. To serve, place a veal cutlet on a warm dinner plate surrounded with a cordon of demi-glace.
HACCP NOTES: * Cook to 165 or higher * Hold at 165
Glazed Acorn Squash Original | Converted | Item | 5 each | 3 each | Acorn...

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