![Picture](/uploads/1/6/4/6/16460548/9646013.jpg)
Cuisine of Southern Italy
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo:
· Cleaning Squid (Seafood)
· Prepare Pork Loin
· ID Foods (Japanese Eggplant; Artichokes)
· Ahi Tuna Loin
Summary: The cuisine this week was Southern Italy. There was a lot of variety in the dishes with pork, seafood, and vegetables. All of the dishes were very rustic in their make-up. There was a lot of cutting and chopping, but all of the ingredients were still in their basic forms. I had the tasks of making the Focaccia bread, the Almond Torte, the Pepperonata, and the fresh tomato sauce. This week presented quite a challenge for our team in regards to time management. Although the work was divided among four people we were definitely in a scramble at the end to complete production. Mixing the dough for the bread and the torta were not complicated. I liked the way our torte turned out. It was very flavorful and cooked through. The focaccia dough needed more time to fully ferment, and it needed a starter, but it worked out well considering the time constraints. The Caponata was very interesting, as it has a very hearty and meaty texture to it and can be used as a main dish or side dish.
Recipies:
Antipasti
Melanzane Involtino
Braciole Calabresi - Stuffed pork bundles
Orechietti con Carciofi - Pasta with Artichokes
“Insalata” de Seppie, Calamari e Gamberi
Salad of Cuttlefish, Squid, and Shrimp
Tunnu a Palirmitana - Tuna Fish Palermo Style
Focaccia Bread
Torta Caprese - Chocolate Almond Cake
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo:
· Cleaning Squid (Seafood)
· Prepare Pork Loin
· ID Foods (Japanese Eggplant; Artichokes)
· Ahi Tuna Loin
Summary: The cuisine this week was Southern Italy. There was a lot of variety in the dishes with pork, seafood, and vegetables. All of the dishes were very rustic in their make-up. There was a lot of cutting and chopping, but all of the ingredients were still in their basic forms. I had the tasks of making the Focaccia bread, the Almond Torte, the Pepperonata, and the fresh tomato sauce. This week presented quite a challenge for our team in regards to time management. Although the work was divided among four people we were definitely in a scramble at the end to complete production. Mixing the dough for the bread and the torta were not complicated. I liked the way our torte turned out. It was very flavorful and cooked through. The focaccia dough needed more time to fully ferment, and it needed a starter, but it worked out well considering the time constraints. The Caponata was very interesting, as it has a very hearty and meaty texture to it and can be used as a main dish or side dish.
Recipies:
Antipasti
Melanzane Involtino
Braciole Calabresi - Stuffed pork bundles
Orechietti con Carciofi - Pasta with Artichokes
“Insalata” de Seppie, Calamari e Gamberi
Salad of Cuttlefish, Squid, and Shrimp
Tunnu a Palirmitana - Tuna Fish Palermo Style
Focaccia Bread
Torta Caprese - Chocolate Almond Cake