Wednesday, October 4, 2017

Homework, Appetizer: Taco Bites, Salsa, and Guacamole

Your Homework for 10/05:  DUE 10/11

  Taco Bites Appetizer, for this you will need, to make the salsa and guacamole also.

Ingredients for the Taco Bites: 

  • 40 (½ bag) Tostitos® Scoops!® Tortilla Chips
  • ½ lb lean ground beef
  • 1 tbsp Tex‑Mex seasoning blend
  • ½ cup shredded lettuce
  • ½ cup shredded Cheddar cheese
  • ¼ cup sour cream 
  • Directions:
    1. Set a nonstick skillet over medium‑high heat.
    2. Crumble in the beef.
    3. Cook, stirring and breaking into small pieces, for 5 minutes or until browned.
    4. Sprinkle the seasoning over the meat; stir in 1/4 cup (60 mL) water.
    5. Simmer for 5 minutes or until liquid has evaporated and beef is cooked through.
    6. Cool slightly.
    7. Arrange the Tostitos® Scoops!® Tortilla Chips on a serving platter.
    8. Divide the beef evenly between the cups.
    9. Top with lettuce, cheese, sour cream, salsa and green onion.
    10. Serve immediately.
    11. Makes 40 bites.

     4 to 6 lrg tomatoes, or 24oz. can of diced tomatoes
    1 to 2 cloves of garlic
    1 to 2 jalapeno peppers (removing the seeds helps to tone down the heat)
    1 small to medium purple onion

    1. Dice whole tomatoes and put them in a food processor or blender (if using canned tomatoes just put them in the food processor).
    2. Peal and smash garlic, put it in the food processor.
    3. Rough cut the jalapenos (remove the seeds if you want) and place in the food processor.
    4. Rough cut the onion and put in the food processor.
    5. Turn on food processor on a low speed and let it do it's job!

    1 to 2  Avocados
    Salt and pepper to taste

    1. Slice the avocado vertically.
    2. Remove seed and scoop out the inside into a bowl
    3. Squish with a fork or a potato masher till smooth, add salt, pepper and enjoy.

Saturday, September 30, 2017

Chicken, Cranberry & Brie Tartlet

If you didn't have time in class to finish copying this in class here is the recipe from Friday 9/29. Please copy and bring in to class on Monday 10/2.

  • 2 packages (17 oz. each) puff pastry
  • 1 Simple Truth chicken breast, cooked and cut into ½ inch pieces
  • 1½ c. fresh cranberries
  • ⅓ c. honey
  • 3 Tbsp. water
  • 1 tsp. mustard powder
  • 4 oz. brie cheese, cut into 48 pieces
  • ¼ c. finely chopped pecans
  • 2 Tbsp. minced fresh sage
  1. Preheat oven to 375 degrees.
  2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
  3. Cut each third into 12 equal squares to make 48 squares. (*You will not use entire second package)
  4. Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
  5. Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
  6. While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, water, and mustard powder in a small saucepan.
  7. Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
  8. Fill the center of each puff pastry cup with 1 piece of chicken, ½ tsp cranberry sauce, and 1 piece brie cheese.
  9. Return to oven for 5-7 minutes, until brie is nicely melted.
  10. Top with minced sage and chopped pecans.
  11. Serve warm.

Wednesday, September 27, 2017

Homework for 9/27/17

Please complete the Cooking Methods Crossword Puzzle and turn in by Friday the 29th.

Saturday, September 23, 2017

Homework for 9/22-9/25

Practice Cooking one of the two choices below:

1. Dry Heat Cooking with fat, a thin chicken breast or thin pork chop.
     Use approx. 1 TBS olive oil in pan, with some chopped garlic to cook chicken or pork.
 once it has cooked thoroughly remove the meat and drain the liquid, but keep all the stuck on stuff at the bottom of pan. Use about 1/2 cup (or more if needed) chicken stock to deglaze the pan. Once that starts to reduce, add 1 TBS of butter and any spices you think might make a good sauce to go on top of your meat.

2. Breakfast Burritos: You can use ham, bacon, or sausage with eggs and cheese.

Happy Cooking!!

Monday, September 11, 2017

Today we got in the kitchen and cooked some eggs. I was very impressed, all the kids made omelets, less the filling. They did a great job! I'm very excited to see what this year has in store for us!

Friday, September 1, 2017

September 11th
Food Safety Manual Reading
Pages 1-7

September 12th
Food Safety Manual Reading
Pages 8-13

September 13th
Food Safety Manual Reading
Pages 14-19

September 14th
Food Safety Manual Reading
Pages 20-24

September 15th
Food Safety Manual
Take Food Handler Test over the weekend, and bring in the Food Handler card to class on
Monday 9/18/17. Here is the website you need to go to,   there will be a $10 fee.

Culinary Arts Syllabus
Instructor: Holly Cline

Course Description:
   Culinary Arts provides and builds basic culinary skills. Kids will have an introduction to Culinary Arts principles including food safety and sanitation. Students are introduced to culinary terminology, techniques, history and recipes.

Students will learn how to handle food safe and sanitary.
Students will learn basic skills: How to use knives, weight and measures, introduction to nutrition, basic cooking methods, and dining table preparation.
Students will learn how to prepare a diversity of recipes.
Students will have fun and enjoy the class.

Introduction to Culinary Arts: by Pearson Education, Inc. Publishing as Pearson Prentice Hall.
The Everyday Gourmet: Rediscovering the Art of Cooking. The Great Courses. Chef Bill Briwa. The Culinary Institute of America.

Classwork/Practical 70%
Participation 15%
Homework 15%

Classroom Rules:
Respect God
Respect the teacher
Respect other students
Respect yourself