Basic cooking class

Project: class journal This journal presents some theorical concepts seen in the basic cooking class and also some recipes made in the practical sessions, summarizing what has been learned during this semester.

Made by Laura Sofía Rodríguez Martínez ID: 0000296310

CUTS STOCKS AND FLAVORS Date: 25 & 27- july 2023

FOR LASAGNE We also cut small dices with the same vegetables that we use for the stock, and the chef made a lasagna with our cuts.

FOR STOCK In the first class all the brigades groups cut large dices to make a mirepoix and we give to the chef, who made the different stocks that we use in the next classes

LECTURE SUMMERIZE A stock is a flavored líquid, and is an important fact at the moment of doing a sauce, soup or other dishes. The main ingredients are bones, mirepoix, water and seasonings. There are some types, the white stock is made from chicken, veal or beef bones, in water with vegetables and some seasonings, it gets colorless when it is cooked. The brown stock is made with the same ingredients of the white stock, but it gets caramelized, before being simmered in water. The fish stock and fumet cooks slowly and contains fish bones or crustacean shells, for fumet we add wine and lemon juice.

A mirepoix is a mixture of 25 percent of carrot and celery and 50 percent of onion. To make the white mirepoix we can replace the carrot with parsnips, and also add mushrooms and leeks.

UTENSILS USED I only used a knife and a green table to make the cuts.

PERSONAL COMMENT Personally in this class I learned the basic cuts and stock that will help me in the rest of the classes and the career.

LEARNINGS In the practical class, I learned how are the different cut techniques that we have to use in our career. Also I used to cook with meat or chicken liquid without spices or a specific process, but now I know how to make a stock, mix bones depending on the type of stock I want to do, also spices thyme, parsley, laurel and leek as aromatic bases that can be presented in sachet and bouquete, finally I add salt, then I put it in the fridge and reserve to use it in preparations like a soup or a sauce Personally, I found this class very important to the rest of my career, because I think that this is the base for most of the recipes that I going to follow. I found it also interesting, because after that class, nowadays I cut correctly the vegetables in my house depending on the type of dish that I will prepare.

SOUPS 1 & 3 - AUGUST 2023

LEARNINGS In this theoretical class I learned that we need 50% of flour and 50% of butter to make a mass that act as the thickening agent.

Personally, now I know that soups can have different level of thick and how can I reach them using tickening agents and the measure of each ingredient yo make a roux, so in my house now I make it and help my mom at the moment of thick a soup.

For example, we used to make a pumpkin cream but not taking into account some important aspects as the thick level, so now when we are going to make a pumpkin pureé, my mom tell me the thick level she wants and I help her to prepare it correctly.

Fr O

I N

h c en

N O

S

P U O

LECTURES SUMMARIZE Soups are classified by different techniques, and their quality is determined by flavor, appearance and texture.

There are clear soups that include broths that are made not only with bones, but also with meat and can be served as a finish dish, or stocks that are made with only bones and are used to prepare other dishes. Both of them are made from meat, poultry, fishes and vegetables. A clear refined broth is also called consommé, and it could be the main ingredient that contributes flavor to the soup.

Also, thick soups are cream soups that are prepared by simmering the ingredient that is going to give the flavor to the soup in a white stock. On the other hand we have purée soups that are made by cooking starchy vegetables in a stock, and then puréeing all to thicken the soup. Both are similar because we cook the main ingredient in liquid and then make a purée, but the difference is that we use starch in the cream soup and in the purée soups we don’t use a thickening ingredient.

There are other types of soups, firstly we have bisques that are shellfish soups thickened with rice, but actually with a roux. We also have chowders that consist of making a fish stew in a caldron, we use chunks of the main ingredient. Finally, we have cold soups that are a chilled version of a cream soup.

1. Sweat the onion in butter.

2. Let the onion caramelize, add brown beef stock and reduce.

3. Add the sherry wine or red wine.

4. Add chicken stock and thyme. Bring to a simmer and cook for 20 min.

5. Top each portion with a toast with melted gruyere cheese.

6. Broil in the oven 7. Serve hot

Cooking pot Oven Spoon Knife

SAUCES Sauces

include

liquid,

thickening

agents

and

seasonings. We use it to complement some dishes and there are three secrets to making a fine sauce.

Firstly, we need to make a really good stock, also we

8 & 10 - AUGUST 2023

have to use correct thickening agents that are going to give texture and appearance, and finally we need to use correct seasoning to give flavor.

HOT SAUCES

LEARNINGS

There are hot sauces, in which are included the five mother sauces, that are béchamel, velouté, espagnole, tomato sauce and hollandaise. And on the other side, there are small sauces that are created from mother sauces. Also there exists other sauces like, coulis that are purées of fruits or vegetables, beurre blanc and

I learned that each sauce can have a percentage of thicken, 9 or 10%, 12% and 15 to 18%. Finally I learned about some thickeners that we can use in a sauce, beurre manie is a combination of

beurre rouge that are acid reductions, flavored

equal

parts

of

butter

and

flour

at

room

butters, flavored oils, pan gravy, salsas and relishes.

temperature, and the liaison is heavy cream with egg yolk.

THICKENING AGENTS The thickening agents are roux, it means that we have to make a paste including equal parts of flour and fat

Now

I

like

to

make

sauces

to

most

of

preparations that my mom make in house, and I think that I know what type of sauce I have to

(butter). There are three types of roux. To make the white

prepare depending on the recipe that she has in

roux we need to cook it briefly and remove it from the

mind.

heat as soon as it gets frothy, we use it in white sauces like béchamel. To make a blond roux we cook it a little bit more than the white roux, until it has a little color and the flour gets caramelized, we use it in ivory - colored sauces like velouté. And to make brown roux we cook until it gets a dark color and nutty aroma and flavor, we use it in brown sauces or dishes.

e l o n g a Es p SAUC

E

1. Sauté

the

mirepoix

in

the

butter

until

well

caramelized.

2. Add the flour and cook to make a brown roux.

3. Add the stock and tomato purée. Stir to break up

FINISHING TECHNIQUES

any lumps of roux. Bring to a boil; reduce to a simmer.

4. Add the sachet.

5. Simmer for approximately ½ hours, allowing the

In the finishing techniques, we find reduction in

sauce to reduce. Skim the surface as needed to

which steam scapes and ingredients concentrate, a

remove impurities.

second technique is straining in which we removes ingredients, lumps of roux or thickener remaining, and the last technique is monter au beurre in which we whisk butter into a sauce, and we use to enrich and finish small sauces.

6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust seasonings and cool in a water bath or hold for service.

7. Sprinkle salt to the tender loin and in a hot pan seal the meat and finish in the oven until the center is medium rare 62 degrees

EGGS AND WARM EMULSIFIED SAUCE 15 & 17 - August 2023

LEARNINGS

LECTURES Eggs are a versatile product that we use a lot inside the

I learned how is the correct technique to make eggs.

kitchen, it provides texture, structure, flavor, moisture and

And now in my house I prepare the breakfast for my

nutrition, so we used to emulsify, fooming, thickening,

parents. I used to put the eggs in a pan with butter

browning, blinding and self-rising. To make a good egg

and mix them with a spoon, but now I whisk the eggs

we have to take into account the time, precision and

before I put in a pan with oil and make diferent

speed. We have to store the agg at a temperature below

techniques.

7 C, and humidity between 70% - 80%. An egg can be in good condition for about 4 to 5 weeks.

IN WATER WITH SHELL

The egg has some important parts, the shell that contains the egg, the germinal point, chalaza, the air cell, the egg

There are some cooking techniques, the first is cook

white or albumin and the yolk. Taking into account the

the egg in water with the shell, if you want a soft boiled

last two parts mentioned, we can know about the grade

egg we cook for 4 minutes, to make a medium boiled

of the egg. If the egg white is compact, the egg is AA and

egg we cook for about 5 minutes, and if we want a

we can use it to fry, poach or cook the egg in a shell, but if

hard boiled egg we boil it for 10 to 12 minutes.

the egg white is more liquid, the egg is grade B and we use it to bake and scramble.

IN WATER WITHOUT SHELL The second technique that I learned is in water without the shell, for example the poached eggs, that needs to cook over 3 to 4 minutes with a specific technique to put it in the water and avoid that the egg gets destroyed.

OTHER TECHNIQUES Finally I us the dry heat, and we can find the french and american techniques, for the omelet, the french is no browning and is babé with a french fold, and the american omelet is may brown and a little bit drier than the french and is folded in half. For the scrambled eggs the difference is that the french ones are creamy and the americans are whisk directly in a pot.

S c ra m bl e d EGGS

1. Combine the eggs, cream, salt and pepper in a mixing bowl. Whisk until well blended.

2. Heat the butter in a sauté pan.

3. Pour the egg mixture into the hot pan and cook, stirring frequently, until set, approximately 2 minutes. The eggs should be set, but still shiny and moist.

DAIRY PRODUCTS 22 & 24 - August 2023

LECTURES DOING CHEESE 1. Heat the milk at a temperature less than 35 deegres, and add vinegar 2. Add the curd and when you have it drain it.

3. Add very hot water and salt, then mix and strain.

4. Add more water and stretch to give a special form with your hands.

PERSONAL COMMENT Personally, I really like this class because I learned some new things about some dairy products that I found very interesting.

Milk and cheese are ingredients that we use in many of dishes and it's important as a gastronomy student to know how these products are made.

According to the lectures dairy products come from cow’s milk, and could be butter, sour cream, yogurt or cheese. Talking about milk, we can say that it is an ingredient that provides texture, flavor, color and nutritional value to different dishes, and also gives proteins, vitamins and minerals. It contains 88% of water, 3.5% of milkfat and 8.5% of other milk solids. Milk are graded because of its bacterial count, so, if ii is grade A it has less count of bacteria, and if is grade B or C it has more bacterial content but is still safe. here are some processing techniques, the first one is pasteurization that consists of heating milk at high temperatures for a considerable period of time with the objective of destroying pathogenic bacteria. The ultra - pasteurization is to heat the milk at a very high temperature for a very short time. And ultra - high pasteurization is a form of ultra . pasteurization and is also packed in sterile containers. The homogenization is when the fat globules are reduced and dispersed throughout the liquid of milk. The milk fat removal is processed in centrifuge, in this process we can find reduced-fat that has 2% of milkfat, low-fat that contains 1%, and nonfat with less than 0.5%.

LEARNINGS

In the class, I learned how to use dairy products in a different way including it in many recipes. I didn’t use to eat many cheese because y thought that I didn’t like it, but after this class I know how to prepare it by my own and I like to eat it as a comany of complete dishes. I found interesting the technique to make mozarella cheese, because I thought that it were most difficult and now I know that I can make it by myself in my house and it’s more easier than I think.

SALADS, DRESSINGS AND EMULSIFIED SAUCES 5 & 7 - SEPTEMBER 2023

LEARNINGS

READINGS

I learned from the lectures that there are some dressings to put to our salad to make it a complete dish giving some acid flavor that is what we look for in a salad.

A vinaigrette is an emulsion made by blending oil, acid and some other ingredients. We should use it for a short period of time, because then it gets separated into oil and vinegar again.

On the other side we have mayonnaise that is a dressing which not breaks because it sits, contary as the vinaigrette. We use it not only to dress salads, but also to dip or spread.

In the class, I learned how is the correct form of salads and what they should have to be completed correctly. For prepare a salad I only used to cut vegetables and add lemon or olive oil, but now I cut vegetables with a specifc technique according to the appereance that I want and I know how to make a correct vinaigratte to dress the salad.

To make the orzo salad, we cook the pasta and while it is ready, we cut oregano, cucumbers, feta cheese, olives, parsley, red onion, yellow bell pepper and tomatoes in different types of cuts, it could be dices, juliennes, halves and concasse.

Finally, we also make a vinaigratte with oil, red wine vinegar, garlic and salt.

RICE 12 & 14 - SEPTEMBER 2023

LEARNINGS READINGS I find this class very interesting and useful There exists some grains that are the sum of the fruit and the plant like corn, rice and wheat.

The fruit is the seed or kernel and it have bran, endosperm, germ and a hull or husk.

Firstly, the corn is eaten fresh as a vegetable, and we can found cornmeal which we can use drying and grinding, and it is known as dent, its better for breads, fried food and polenta or

because rice is one of the basic product that colombian peole use in their dishes, specially in lunch. I didn’t use to eat much rice because I found it really bored, but now I know another techniques to make different type of rice. My favourite is risotto, I haven’t taste it before, but now love it and thanks to the class I now the correct technique to make it in my house.

mush. Also there is the hominy that we can soaked in lime or lye, the kernel of this corn lose

y r f ti r

breakfast and topped with butter or cheese.

S

Secondly we have rice, and it can be classified

1. Cook trhe rice approximately 15 to 20 minutes.

in long-grain that is firm, fluffy and get separate

2. Cover the pan and reduce the heat so that the

the hulls. Finally we find grits that is griding dried hominy, we use in baked dishes, hot

when cooking, short-grain that is tender and

liquid simmers gently.

sticky when cooked, and medium-grain that is

3. Remove from the heat and transfer to a hotel pan.

sticky when cool, and we eat fresh and hot. We

4. Allow any excess of moisture to evaporate for

can find 6 types of rice: Arborio rice is round

approximately 5 minutes.

and short-grain. Basmati rice is long-grain and

5. Fluff the rice and serve or refrigerate.

aromatic. Brown rice is natural grain and needs

6. Heat the oil in a wok or rondeau. Add the ginger

more water to cook. Sticky rice is short-grain

and garlic, and stir-fry until lightly browned.

and it gets as a sticky mass whrn cooked. Wild

7. Stir-fry the vegetables and remove from the pan.

rice is long-grain and dark color. And wild pecan

8. Stir-fry the rice until warmed through. Make a well

rice is long-grain and nutty flavor.

in the center of the rice and pour in the eggs.

Finally, there are wheat and we can find

9. Cook the eggs until almost set before mixing into

cracked wheat that is like berry, have fiber, its

the rice. Add the sesame oil and soy sauce.

shelf life is short and we have to simmer. To use

Garnish with chopped cilantro.

Bulgur we removed the bran and steam or soaked in water. And to make couscous we have to steam over water.

Tubbers

BATTERS AND FRYING

19 & 21 - SEPTEMBER 2023

READINGS

Oils are a type of fat. Vegetable oils come form seeds, plants and vegetables, like corn, cottonseed, peanuts, grape seeds and soybeans. Canola oil comes from rapeseeds and is useful for frying and other cooking methods because it has no flavor and a high smoke point.

Nut oils comes from nuts and have strong flavor and nutty aroma so we use to give flavor to salad dressings, marinades and other dishes, this oil is not recommended for frying and baking.

Olive oil comes from a fruit and not from a seed or grain. It is thick but no so that it has a fatty texture, the names extra virgin, virgin and pure are refered to percentage of free fatty acid in the oil and the extent of processing used to extract the oil. Virgin oil has 3% of free acidity and extra virgin has 1%, pure oil is lighter in flavor and less expensive.

Sesame oil is from an Indian seed and is use to condiment and flavoring in Asia and India. Flavored oils or infused oils are condiments and is use for a dip for breads, cooking medium or flavoring dressings, marinades and sauces, this oil is prepared with olive oil or canola oil, considered more healthful, and herbs, citurs, garlic and other ingredients.

LEARNINGS I found this class very interesting and useful as the class of rice because the same reason, these two ingredients are fundamental in a colombian dish. Also, personally I think that the class was very delicious because I really loves potatoes in a lot of presentations and with this class I learned other ways to prepare this ingredient and enjoy it more. I only used to know to make a pureé or basic potatoes as salad potatoe or “criolla”, and I used to buy pre cooked french fries and make in the Air fry. Now I know other recipes to enjoy better a potatoe, I know hoe to make potatoe tortas, chips and french fries by my own, potatoe salads, and I found it really delicious, so I think that I want to prepare these recipes in my house for special days in my family because, they like me loves potatoes.

h t i w é e P ur e a t m

1. Put the potatoes to boil in water with salt until they get soft, and then mix the pureé with milk and butter to make a creamy pureé.

2. Cook the ground meat in oil with salt and pepper.

3. Put a layer of potato and then a layer of meat, put chedar cheese and put another two layers, finally put mozarella and parmesan. Cook in the oven for aproximately 7 minutes.

t e e Sw

e o t p ot a

1. Put the potatoes to boil in water with salt for 45 minutes, and then mix the pureé with cream cheese.

2. Cook the bacon and corn in oil.

3. Mix the pureé with cheese to make it more elastic, and put in the bottom bacon and corn, put in the oven and serve it.

Legumes 26 & 28 - SEPTEMBER 2023

READINGS

LEARNINGS

We can prepare beans with techniques like

steaming,

microwaving

and

sautéing. We can add to soups or

In this class I learned an innovative way to prepare legumes that I eat daily, and I also knew other type of legumes as edamame. And I noticed that I used to prepare wrong the lentils

stews. If beans are cooked it can be

and beans, because I didn’t put them in water

served as a salad or crudité. The

before I put in heat. And sometimes when I put

correct beans to choose are those

beans in water I didn’t change the water to cook

with a bright color without brown or

them. But now I know the techniques of the

soft spots.

different legumes to cook them correctly in the

Dried

beans

includes

chickpeas,

lentils, black beans, black-eyed peas and split green peas. Beans are oval or kidney-shaped, lentils are small and flat disks and peas are round. Some dried legumes are sold split, so skin is removed and the seeds separate in two halves. These legumes needs to be soaked in water before cooking, to rehidrate the beans and reduce the cooking time, the lentils don’t have to peas

are

sold

frozen

e m a m a Ed a d sal

1. Start by bowling the frozen edamame for 5 minutes, then peel them and reserve. Then dice up the cucumber into small, bite size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl. Next, add the edamame, green onion and cilantro.

2. Make the dressing: add all dressing ingredients to a

be soaked because of its shape.

Shelling

best way.

or

small bowl and mix until combined. Give it a taste and adjust ingredient amounts as needed.

canned, and have a delicate and sweet

3. Pour the dressing over the salad and mix until

flavor, it is cooked by steaming until it

everything is combined. Top with toasted sesame

gets tender but al dente.

seeds, if desired and enjoy!

POULTRY 10 & 12 - OCTOBER 2023

READINGS There exists six categories of poultry, chicken, duck, goose, guinea, pigeon and turkey. Chicken is the most popular eaten poultry in the world, contains light and dark meat and have little fat.

Duck is use in commercial food service and contains only dark meat and a lot of fat. Goose contains only dark meat and skin with a lot of fat. Guinea has light and dark meat and contains little amount of fat. Pigeon is used in commercial food service as duck and is dark meat with little fat. Finally turkey is the second most popular eaten poultry, it has light and dark meat and small amount of fat.

Poultry is an economical option that have high-quality protein.

It’s nutritional values are similar to other meats, except from chicken and turkey that are lower in fat and high in niacin.

Refering to this last ingredient, dark meat contain more of this than white meat.

To conserve poultry we need time and temperature control. It is susceptible to contamination by salmonella, so it is important the temparature to prevent this risk. Fresh chickens can be stored on temperatures between 32°F and 34°F (0°C and 2°C) for up to 2 days.

MUSCLE COMPOSITION 72% of water 20% of protein 7% of fat 1% of minerals

LEARNINGS

I found this class very useful because poultry is one of the proteins that we most eat daily. I learned is the function of each part of the chicken and which is the best technique to prepare a delicius poultry depend on the part. Personally I used to make a recipe with my mom that we used to called cordon bleu and it consist in poultry with jam and cheese inside and cooked in boiling water, but after this class, I knew that the real cordon bleu is jam and cheese inside the poultry with flour, egg and bread crumbs to bread it in the oven.

CORDON BLEU

1. Cut the chicken breasts in the middle to make a big fillet that can be fold in half.

2. Season the poultry with salt and pepper and put jam and cheese inside and fold the breast.

3. Pass each part of poultry in flour, then in eggs and finally in the bread crumbs.

4. Put the chicken in a hotel pan with oil and put it in the oven until they are ready.

BEEF AND VEAL 24 & 26 - OCTOBER 2023

LEARNINGS

READINGS

This class were one of my favourites because my favourite food is beef so I really enjoy the preparations that we made that week. I principally learned about times and temperatures that I have to use ate the moment of cooking a piece of beef, this is important to make veal or beef with a specific term. I used to cook beef without taking into account this aspects and I served it overcooked, but now I know the correct time in which I have to cook each side of the beef and at what temperature I have to put in the oven.

Beef is an essential product in the foodservice industry. It is an expensive product that needs specially care and training.

Meat can be purchased in a lot of ways, so the chef most consider different factors at the moment of buying and cooking a piece of meat. This protein should be checked for wholesomeness and freshness. Vut surfaces should appear moist and not shiny. It also should have a good color and smell appealing. If the meat is package, it should be in perfect conditions with the package intact with no punctures or tears.

It should be stored under refrigeration, and meat should always be placed on trays to prevent contamination with other food in the floor.The chef must separate different kinds of

CHATEAUBRIAND - BEARNESE SAUCE

meat, so poultry shouldn’t come in contact with beef or pork, that to prevent cross contamination with different types of proteins.

Kosher meats are butchered from animals slaughtered by a shohet, or by a specially trained rabbi. Anumals must be killed

1. Clean and tie the chateaubriand.

Season with salt and pepper.

2. Sear on all sides. Finish in the oven until its internal temperature reaches

with a single stroke of a knife, then fully blend, all the veins and arteries must be removed from the meat. Offal can be known as the edible by products of a meat carcass, fro example organ

55°C (medium rare). Let it sit during

meats like kidney, heart and brain. In may cultures this is

half the time it spent in the oven,

consider a delicacy and the epitome of high cuisine. this items

before slicing it.

3. Make the bearnese sauce: make the

should be frozen below 32°F to -4°F (0°C to -18°C)

reduction with the vinegar, wone, shallots in brunoise and chopped tarragon.

4. Emulsify the sauce with egg yolks, the

reduction

Reserve.

and

the

butter.

SPECIFIC TEMPERATURES For refrigeration: 28°F - 32°F (-2°C - 0°C) For frozen: 0°F - 20°F (-18°C - 7°C)

Pork

31 OCTOBER & 2 NOVEMBER 2023

READINGS

LEARNINGS

In this class I learned that pork also have terms as the Pork is the meat of domesticated pigs

beef and that it is false that if we eat raw pork we will

and is the most popular meat sold in

get ill and get infected with Salmonella. In my family

United States and it is a product typically

my mom told me that I always have to cook very well

high in fat.

the pork because of this, but now I know that I can make a medium term pork and also I can eat raw as a

The shoulder is known as the ham and is

ceviche and I’m not going to get infected with the

the lower portion of the hog’s foreleg, it

bacteria related to this animal.

accounts

for

approximately

20%

of

carcass weight. The boston butt is a square cut located above the primal shoulder and it represents 7% of carcass weight. The belly is below the loin and is approximately 16% of carcass weight.

The loin is cut from behind the boston butt and represents 20% of the carcass weight. Finally fresh ham is the hog’s hind leg and is the 24% of carcass weight.

H T I W S P O E H C K SAUC R O P RY D E L R L E I B R K G C A L B 1. Clean the fillet as instructed by the Chef.

2. Tie it, season it, and sear it. Roast in the oven (preheated at 180°C), until it reaches 64°C. Meanwhile for the sauce: 1. In a pot, add 3 parts of stock, 2 parts blackberry

Pork is a good source of protein, B vitamins and other nutrients, and it is also

juice and red wine vinegar, and 1 part sugar or honey. Season with salt and pepper. Bring to a simmer until the sugar or honey dissolves. Then if

high in fat and saturated fats. Heritage

you want to use it as a sauce, pour a ladle full in a

breeds may have higher fat content. Cuts

wide sauce pan and stir until it thickens. Season to

from the loin are less in saturated fat

taste. If you want to glaze with butter, add cold butter cut into small die, and stir until it brightens.

STEWS AND TOUGH MEATS BEEF 2 7 & 9 - NOVEMBER 2023

READINGS LEARNINGS In this class, I learned how to make other types of meats appart from the ones I learned in the frist class of beef. Now we

There are red meat (beef, ox, horse and game meat), white meat (chicken, turkey and rabbit) and there are other animals of both types of

meat like pork. The difference between these two types of meat is the amount of iron, fat and purines. The parts like heart, kidney, liver, tongue, guts and oxtail, known as offals

cooked harder cuts and make some stews with them. I used to cooked stews with my mother’s method as she taught me, but now I learned some tips to cook this meat so it is not too hard when eating. I also learned how to make

Connective tissue It gives meat its distinctive appearance, and determines the tenderness of the meat. Msucle tissue is aproximately: 72% of water, 20% of protein, 7% of fat and 1% of minerals.

roastbeef that is a type of meat that has

This make up the grain of meat and detremine

always caught my attention.

the texture of the meat. If the fiber bundles are small, the meat has a fine grain and texture.

Grain is also the direction in which fibers are.

C I W D N A S

F E E B T S A H O F RO

1. Slightly score fat cap of roast, spacing cuts about ¾ and season roast generously on all sides with salt and pepper.

2. Mix garlic, rosemary, and oil in a small bowl and rub all over roast.

3. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.

4. Preheat oven to 200°. Place roast on a wire rack set inside a large, rimmed baking sheet.

5. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).

Most of connective tissue are collagen or elastin.

Cooking methods Dry: Food directly to the heat of a flame, hot air or heated fat. These firm protein without breaking the connective tissue.

Not recommended for harder cuts or with a high content of connective tissue.

Grilling: Broil or roast to add flavor appart from the condiments. Use only for tender cuts because these don’t soft, the meat must be well marbled, so the fat can give flavor, you can use external fat.

6. Plate as a sandwich, for this step we made some other things to put in the sandwich: Tomato in the oven with salt, sugar and oil Caramelized onion Fried onion with flour and salt Mayonaise with pepper, salt and other consiments.

Roast: Is always carved against fiber, carving with the grain produces long and fibrous. The cut must be through muscle fibers to give a better shape, and its reccommend to cut in a thick slice,

Fish 14 & 16 - NOVEMBER 2023 LEARNINGS In this last class I lerned about different ways of cooking fish. I really don’t like fish a lot so I didn’t have ever prepared fish before, and when my family cook it I didn’t use to eat. But now I know other ways and I think that I can prepare a delicious dish for my family because they love it, and I also think that I like fish a little bit more now. I learned how to fillet a fish and how can I serve it without fish spinach. Finally, other recipe that I wasn’t sure that I would like it is the ceviche, because as other proteins I don’t like to eat it completely raw, but I noticed that with some lemon and other procedures I can serve it really delicious.

A I P A L I T D B AKE 1. Preheat your oven to 375°F (190°C).

2. Pat the tilapia fillets dry with paper towels and season them with salt and pepper on both sides. Place the fillets in a baking dish or on a baking sheet lined with parchment paper.

3. In a small bowl, combine the melted butter, chopped mint leaves, minced garlic, and a squeeze of lemon juice. Mix well to make a flavorful butter sauce.

4. Spoon the butter mixture over the tilapia fillets, making sure to distribute it evenly.

5. Sprinkle the tomato concasse over the top of the fillets. The fresh tomatoes will add a burst of flavor and color.

6. Pour a small amount of white wine around the tilapia fillets in the baking dish. The wine will add moisture and enhance the flavor.

7. Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the tilapia fillets are cooked through. The exact cooking time will depend on the thickness of the fillets. You'll know they're done when the fish flakes easily with a fork.

8. Once the tilapia is done, remove it from the oven and let it rest for a minute or two.

9. Serve the baked tilapia hot, drizzling any pan juices over the top for extra flavor.

READINGS Fish and shellfish in food service operations are divided into three categories: Firstly, fish include fresh and saltwater varieties, and they are divided in two groups: round fish swim in a vertical position and have eyes in both sides of their heads, and their bodies are round or oval, flatfish that are asymmetrical, swim in a horizontal position and have eyes in top of their heads. Secondly, mollusks are shellfish that are soft, and they don’t have internal skeleton, mostly have hard outer shells, we can find univalves (single-shelled), bivalves (two shells, oysters), and cephalopods (no hard outer shell, with cuttlebone).

Finally there are crustaceans that have hard outer skeleton, like lobsters, crabs and shrimp.

Flesh of fish and shellfish is composed by water, protein, fat and minerals, it also has short muscle fibers separated by connective tissue. In this case, differente from meat, the connective tissue doesn’t requires long time of cooking to break it down. Fish is tender so we cook it to firm proteins and enhance flavor. The absence of the oxygen-carrying protein myoglobin makes fish flesh very light or white in color. Salmon has its pigmentsthat gives the orange color.

Fish and shellfish are low in calories, fat and sodium, and are high in protein, vitamins A, B and D, minerals like calcium, phosphorus, potassium and iron. Fish are high in polyunsaturated fatty acids. Shellfish are low in cholesterol, contrary to crustaceans that higher in that than mollusks. The cooking methods like broiling, grilling, poaching and steaming contribute to their healthfulness and add little or no fat.

Freshness of fish can be determined by the following criteria: It should have a slight sea smell or no odor at all. The eyes should be clear and full. The gills should be intact and bright red. The flesh of fresh fish should be firm. Fins and scales should be moist and full without excessive drying on the outer edges. Fish cuts should be moist and glistening, without bruises or dark spots. Shellfish should be purchased live and should show movement.

Made by Laura Sofía Rodríguez Martínez ID: 0000296310