Cooking Techniques

Create a functional menu, that consist of four appetizers, six entrees and three desserts. Do a cost analysis for the signature dish.

Menu Project This concept will include the name of the restaurant, a logo for branding and a signature dish The menu will need a concept (theme) and recipes that follows the concept. The project will be done in four stages and submitted electronically Stage one: create a functional menu. The menu will consist of four […]

Do you think dry or moist heat methods are best for cooking this type of steak? What was the meaningful thing that you learned from this activity?

Lab 4 Meat Activity: Effect of Tenderizers along with Moist and Dry Heat Cooking Techniques on Meat Photos needed: Add one final product photo for both broiled and braised meat and label them. Sauteed Braised Steak No tenderizer Mechanical Tenderizing Enzymatic Tenderizing No tenderizer Mechanical Tenderizing Enzymatic Tenderizing Appearance Flavor Tenderness Juiciness Chewiness Which of […]

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