Week 1 1/7 1/8 1/19 1/10 Knife Skills #1 Roux #1 Roux #2 SD/MD Use for soup Intro to Q Poached Chicken with Bernaise* Hungarian Goulash Milk Braised Pork Roast* Cioppino with Garlic Crustini 35 chicken breast 15# beef chucked, cubed 16# EP Pork butt (slabbed) 5# mussels, 2# IQF Shrimp, salmon trim Fennel Canned diced tom. Spaghetti with Italian Meatballs 5# ground beef 6# ground pork Jerk Chicken* 35ea bone in HQ 1# green onion Teriyaki Chicken with Steamed 35ea 4oz chicken breast Curried Turkey Meatloaf with Apple Compote 15# ground turkey Apples, raisins Bread crumbs, eggs Starch Asparagus, Mushroom and Cheddar Quiche Asparagus, mushrooms, cheddar, eggs Pie shells from bakery Tuna Noodle Casserole Mushroom Rice Pilaf 1# mushrooms Buttered Pasta with Herbs (4ea) 2in half pans Fresh herbs Tempeh Black Bean Enchiladas* Tempeh, black beans, converted rice, chilies, feta Roasted Sweet Potatoes (4ea) 2in half pans 15# sweet po s Santa Maria Style Pinto Beans Jalapeno, garlic, bell pepper, onion Thai Tofu Yellow Curry with Steamed Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Spaetzle (3ea) 4in half pans Lentils with Bacon 1# Ground bacon Eggplant Parmesan Eggplant Crushed toms mozz Pesto Pasta (4ea) 2in half pans 1# basis Mashed Potatoes (3ea) 4in half pans Student choice Student choice Student choice Student choice Chicken Noodle 3# rdm Split Pea* Split pea s Beef Barley 3# beef chuck Five Spiced Creamy Carrot Cocount* Pazole* 5# Pork butt (cubed) Vegetable* 5# assorted vegetables Navy Bean and Ham* 3# ham bone Butternut, spinach* 2# spinach 4# butternut
Week 2 1/14 1/15 1/16 1/17 Knife Skills #2 Julienne use for soup Mise en place and timing Rice Cookery Soups Smoked Salmon Benedict 60 eggs, english muffins, 20 pasteurized eggs, 2 sides smoked salmon Grilled Steak with Chimichurri* Red Wine Braised Lamb* (+2) (30 serv) 12#EP Lamb Red wine, Rosemary Crushed tomato Cubano Sandwich (+1) (45 serv) Cider Braised Pork with Root vegetable puree* (+1) (45 serv) 15#EP Pork Butt, slabbed Apple Cider Pan Seared Cod with Roasted Cherry Tomates* Five Spice Chicken with Rice (+1) ( 35 serv) 35ea HQ Grilled Salmon with Coconut Lime Beurre Blanc* 15# EP steak Parsley, Oregano 1 pork loin Deli ham Swiss cheese 35ea 5oz cod Cherry toms 35ea 4oz salmon fillet Heavy cream, lime, coconut milk, butter Make pickles day before Hoagies from Bakery White Bean Chili with Cornbread 6# white beans Diced toms Spinach Ricotta Lasagna Rolls with Roasted Red Pepper Cream Sauce Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella Mushroom Risotto with Kale chips* Sweet po s Lasagna noodles, Ricotta, red peps, 3# spinach 5# Pasta, zucchini, peppers, smoked mozz Mushroom Barley Pilaf 2ea 4in half pans Breakfast Potatoes 5ea 2in half pans Barley, mushrooms, 15#, #2 S Scalloped Potatoes 5ea 2in half pans Creamy Polenta 2ea 4in half pans 15# yellow potatoes Heavy cream Steak Fries Couscous Pilaf 2ea 4in half pans 15#, #2 s Sour Cream Smashed Potatoes 3ea 4in half pans Brown Rice Pilaf 2ea 4in half pans Brown rice, mushrooms, 15# red potatoes Student Choice Student Choice Student Choice Student Choice French Onion* Loaded Baked Potato Chowder 2# ground bacon Creamy Cauliflower Smoked Tomato* Cheddar* Cauliflower Heirlooms Cheddar, whole milk, heavy cream Italian Sausage* 3# ground Italian sausage Curried Eggplant and Zucchini* Eggplant, zucchini Smoked Salmon Chowder 3# smoked salmon Potato Leek* Potato, leek
Knife Skills #3 Sharpening and knife care Week 3 1/21 1/22 1/23 1/24 Moist heat cooking Stewing and Braising methods No School BBQ Chicken Sandwich with Coleslaw 11# EP RDM Cabbage Hamburger buns Chef led demo Beef Stew 11#EP Beef chuck, cubed. 10# #2 s, carrots, celery, peas Steaming and Poaching Lecture/Demo Pork Massaman Curry with Steamed (+0) (40 serv) 12#EP pork butt, cubed Yellow curry paste, pineapple, coconut milk, bamboo shoots Grilled Pork Chop with Rosemary Maple Cream Sauce* Chicken Piccata (+2) (40 serv) Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 35ea bone in pork chop Rosemary Heavy cream 40ea 5oz chicken breast (pounded) Butter, Capers 12#EP white fish 10#, #2 s Capers, lemon, dill Entrée 3 Pasta Puttanesca Stuffed Portobella with Bernaise* (+1) ( 30 serv) Mac-n-Cheese 5# penne, capers, crushed tom, diced tom, kalamata olives Portobella, 2# spinach, garlic, parsley, Converted rice 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Student choice Rosemary Smashed Potatoes (3ea) 4in half pans rosemary Quinoa Pilaf Creamy Polenta Spiced Lentils Toasted Orzo Black Beans Cuban Black Bean* Creamy Chicken and Mushroom 3# RDM Creamy Coconut Carrot* Carrots, coconut milk Vegetable Minestrone with 4# assorted vegetables Chicken Tortilla* 4# Chicken breast Dilled Potato Chowder 5# potatoes, fresh dill
Week 4 1/28 1/39 1/30 1/31 Roasting Grilling and Searing Dry Heat Cooking Methods Chicken Paprikash 11# EP RDM Sour cream Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine Shredded Chicken Enchiladas* 15# EP RDM, jalapeno, onion Corn torts, cheddar, sour cream Theme Day Discuss theme and menu ideas Spaghetti Carbonara 5# pasta 3# ground bacon Eggs, parm Pork Schnitzel with Apples and Bacon Roasted Chicken with Jus Lie* Pan Seared Salmon with Sundried Tomato Beurre Blanc* Grilled Korean Style Beef with White Rice (+2) (40 serv) 35ea pork loin pounded thin 1# ground bacon apples 10 WBF 35ea 4oz salmon fillets Sundried toms, heavy cream, butter 16#EP Skirt 1# Asian pear Soy Entrée 3 Creamy Polenta with Mushroom and Collards* Vegetable Omelet* Bucatini with Winter Pesto and Butternut Squash Sweet Potato Hash with Fried Egg and Chipotle Hollandaise* 3# mushroom, collard greens Zuc, red onion, bell pep, broc eggs 5# pasta Kale, Butternut 15# sweet po s, red bell Spaetzle Mashed Potatoes Scalloped Potatoes Roasted Butternut Squash Roasted Yukons 15# yukons Student choice Mexican Rice Pilaf 15# # 2 s White Beans with Bacon and Herbs White beans, 15# # 2 s Couscous Pilaf 15# sweet po s Potato Cabbage with Beef* 5#gr beef Chicken and Wild 2# RDM Turkey Chili 5# Ground Turkey Tuscan Style Chicken* 4# RDM cabbage Thai Curry Lentil and Sweet Potato* Sweet po s, lentils Broccoli Cheddar Broccoli Miso* 4# Assorted veggies Cream of Spinach 2# spinach Milk, heavy cream
Week 5 2/4 2/5 2/6 2/7 Hollandaise #2 Butter sauces #1 Hollandaise #1 Butter sauces #2 Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Puff from bakery Pan Seared Pork Chop with Mushroom Demi* 35ea bone in pork chop, mushrooms Beer Braised Chicken with Bacon and Hazelnuts 35ea bone in HQ 2# ground bacon Beer Grilled Steak with Compound Butter* (+2) (40 serv) 40ea 5oz steak Chile Verde with Pork* 9#EP Pork butt, cubed Tomatillos, cilantro, poblano s Sour cream Chicken Cordon Bleu (+2) (50 serv) 50ea chicken breast 4# ham Swiss cheese Swiss Steak 35 4oz 2# ground bacon Grilled Salmon with Roasted Red Pepper Hollandaise* 35ea 4oz salmon fillet Red bell peppers 25 Pasteurized eggs Black Bean Burrito with Jalapeno Bechamel Black beans, rice, flour tortillas jalapeno Roasted Vegetable Sandwich with Pesto Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Curried Butternut and Chickpea Stew* +1 Butternut chickpeas Tofu Broccoli Stir fry over Rice (+0) (30 serv) Broccoli Tofu Brown Rice Pilaf (2ea) 4in half pans Baked Potato 15#, #2 s French Fries 15#, #2 s Creamy Polenta Risotto (4ea) 2in half pans Roasted Butternut (5ea) 2in half pans Arroz Verde Cilantro, spinach Creamy Pesto Pasta bake basil Lentil Bacon* 2# ground bacon Creamy Butternut Squash* Butternut, ginger Heavy cream White bean and Chorizo* 3# Gr chorizo Corn Chowder with Green Chiles Tom Kha Gai* Fish sauce, coconut milk Kaffir lime leaves, galangal Beer Cheese Beer, cheddar Chili Mac 5# Ground beef African Sweet Potato* 7# sweet po s
Week 6 2/11 2/12 2/13 2/14 Pasta #1 Pasta #2 Plating and Garnishing Quantifying a Recipe Smoked Salmon Benedict Pork Ragu over Creamy Polenta* Milk Braised Pork* Shrimp and Grits* 60 eggs, english muffins, 20 pasteurized eggs, 2 sides smoked salmon 10# ground pork 16# EP Pork butt (slabbed) 6# Shrimp Ground Bacon Grits Spaghetti with Italian Meatballs 5# ground beef 6# ground pork Grilled Pork Chop with Roasted Tomato Brown Butter* +2) (35 serv) 35ea bone in pork chop Teriyaki Chicken with Steamed 35ea 5oz chicken breast Curried Turkey Meatloaf with Apple Compote 15# ground turkey Apples, raisins Bread crumbs, eggs Asparagus, Mushroom and Cheddar Quiche Asparagus, mushrooms, cheddar, eggs Pie shells from bakery Tempeh Black Bean Enchiladas* Tempeh, black beans, converted rice, chilies, feta Thai Tofu Yellow Curry with Steamed Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Eggplant Parmesan Eggplant Crushed toms mozz Starch Student Choice Student choice Chicken Noodle 5# rdm Beef Barley 2# beef chuck Pazole* 5# Pork butt (cubed) Navy Bean and Ham* 3# ham bone Split Pea* Split pea s Five Spiced Carrot* Carrots Vegetable* 5# assorted vegetables Butternut, spinach* 2# spinach 4# butternut
Week 7 2/18 2/19 2/20 2/21 Kitchen Math and Measurements Chicken Butchery Theme Day Check in Holiday Red Wine Braised Lamb* (+2) (30 serv) Cider Braised Pork with Root vegetable puree* (+1) (45 serv) Five Spiced Chicken with (+1) ( 30 serv) 12#EP Lamb Red wine, Rosemary Crushed tomato 18#EP Pork Butt Apple Cider 35ea HQ Cubano Sandwich (+1) (45 serv) Pan Seared Cod with Roasted Cherry Tomates* Spicy Shrimp Stir Fry with Steamed Rice. 1 pork loin Deli ham Hoagies from bakery 35ea 5oz cod Cherry toms 6# Shrimp Red and Green bell Green onion Spinach Ricotta Lasagna Rolls with Roasted Red Pepper Cream Sauce Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella Mushroom Risotto with Kale Chips* Swiss Chard, Cilantro, Dill, Parsley, Serrano peppers Lasagna, Ricotta, red peps, 3# spinach 5# Pasta, zucchini, peppers, smoked mozz Student Choice Student Choice Student Choice Student Choice Student Choice Loaded Baked Potato Chowder 2# gr bacon Smoked Tomato* Tomatoes Italian Sausage* 3# ground Italian sausage Curried Eggplant and Zucchini* Smoked Salmon Chowder 3# smoked salmon Potato Leek* Eggplant leeks Leeks
Chefs Choice Week 8 2/25 2/26 2/27 2/28 Tomato Sauce Theme Day check in Chefs Choice Ginger Poached Chicken with Red Pepper, Ginger Glaze* 35 ea 4oz chicken breast, fresh ginger, lemon Student led demo BBQ Chicken Sandwich with Coleslaw 11# EP RDM Cabbage Hamburger buns Finalize packet, turn in order Beef Stew 11#EP Beef chuck, cubed. 10# #2 s, carrots, celery, peas Pork Massaman Curry with Steamed (+0) (40 serv) 12#EP pork butt, cubed Yellow curry paste, pineapple, coconut milk, bamboo shoots Meatloaf with Mushroom Gravy 15# Ground beef Mushrooms Grilled Pork Loin with Rosemary Maple Cream Sauce* 15#EP Pork loin Rosemary Heavy cream Chicken Piccata (+2) (40 serv) 40ea 5oz chicken breast (pounded) Butter, Capers Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 12#EP white fish 10#, #2 s Capers, lemon, dill Entrée 3 Quinoa Bowl with Greens and Spiced Root * Pasta Puttanesca Stuffed Portobello with Bernaise* (+1) ( 30 serv) Mac-n-Cheese Sweet po s, parsnips, beets, spinach 5# penne, capers, crushed tom, diced tom, kalamata olives Portobello, 2# spinach, garlic, parsley Converted rice 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Egg flower* Cuban Black Bean* Creamy Chicken and Mushroom 3# RDM Tomato Basil Basil, crushed toms Creamy Coconut Carrot* Carrots, coconut milk Vegetable Minestrone with 4# assorted vegetables Chicken Tortilla* 4# chicken breast Dilled Potato Chowder 5# potatoes, fresh dill
Demi #1 Week 9 3/4 3/5 3/6 3/7 Demi #2 Theme Day Product ID Chef led demo Chicken Paprikash 11# EP RDM Sour cream Shredded Chicken Enchiladas* 15# EP RDM, jalapeno, onion Corn torts, cheddar, sour cream Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine Entrée 3 Roasted Turkey with Cranberry Sage Veloute 14#EP Turkey Breast Cranberries, sage Tacos de Papa* Pork Schnitzel with Apples and Bacon 35ea pork loin pounded thin 1# ground bacon apples Vegetable Omelet* Pan Seared Salmon with Sundried Tomato Beurre Blanc* 35ea 4oz salmon fillets Sundried toms, heavy cream, butter Bucatini with Winter Pesto and Sweet Potatoes. Zuc, red onion, bell pep, broc eggs 5# pasta Kale, Sweet po s Potato and Cabbage with Beef* Chicken and Wild Turkey Chili 5# Ground chili 5# gr beef Thai Curry Lentil and Sweet Potato* Sweet po s, lentils 3# RDM Broccoli Cheddar Broccoli Miso* 4# assorted vegetables
Chefs Choice Week 10 3/11 3/12 3/13 3/14 Review Black Box Chefs Choice Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Swiss Steak 35ea 4oz beef Beer Braised Chicken with Bacon and Hazelnuts Puff from bakery Pan Seared Pork Chop with Mushroom Demi* Sweet and Spicy Grilled Chicken with Grilled Salmon with Roasted Red Pepper Hollandaise* 35ea bone in pork chop, mushrooms 35 HQ Black Bean Burrito with Jalapeno Bechamel Roasted Vegetable Sandwich with Pesto Tofu Broccoli Stir fry over Rice (+0) (30 serv) Black beans, rice, flour tortillas jalapeno Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Lentil Bacon* 2# ground bacon White Bean and Chorizo* 3# gr chorizo Chili Mac 5# gr beef Creamy Butternut Squash* Butternut Heavy cream Corn Chowder with Green Chiles African Sweet Potato* 7# Sweet Po s