| Day 1 Prep day: Garde Manger Prep Chef knife Scale Whisk Rubber Spatula Measuring Cups Teaspoons and Tablespoons Tasting Spoons Cutting Board Sheet Trays (half) Small Sauce Pot Plastic Storage ContainersPeeler Small SS Bowl Sanitation Bucket Cockpit Plastic Gloves Tongs SS Bowl (toss salad) Tongs Service Plates Sanitation Bucket Bain Marie Spoons Off Set Spatula Ceramic Bowl Recipes/Menu: Salted Carmel Pumpkin Torte, butters, Carmelized onion dip, Tapenade, Celery and Green apple slaw Tools: Robo Coupe Small Cambro w/ lid (Salsa) Chef Knife 2 half sheet pans 1 large hotel pan with perforated insert (for prepped portions) Fillet knife 2 Meduim Saute pans Paring knife 1 Small Sauté Pan & 2 Small sauce pans 2 small bowls (Mixing) Tongs 1 Small bowl, plates 1 large garbage bowl 2.5 inch ring cutter Pan extender Stand mixer Summary: Week four in A La Carte was interesting. We stated out kind of behind the eight ball because we did not have all of the things we needed for the pumpkin torte recipe, namely, Greek yogurt. After speaking with chef about not having this ingredient we began discussing reworking the dish from the cake perspective. We looked at the cooking method, the mixing method and the way the item was served. We came to a consensus that we could get the same flavor profile if not better, improve the texture of the cake itself, and incorporate a crunchy textural component at the same time. We decided to use sour cream and also use crème fraiche in the recipe to sub for the yogurt. . We also changed how the cake was put together to make it more efficient and we could get more cake discs using a half sheet pan with a pan extender. Once we tasted the cake, chef made the decision that this was the recipe that we needed to use going forward. The cake tasted great with the other components of the dish and we loved the texture. It was a win – win for our team. |
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December 2014
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