Week 1 4/2 4/3 4/4 4/5 Intro to Q In Service Hungarian Goulash Knife Skills #1 SD/MD Use for soup Milk Braised Pork Roast* Mise en Place and Timing Cioppino with Garlic Crustini 15# beef chucked, cubed BBQ Chicken Sandwich 11ep RDM Buns from bakery 16# EP Pork butt (slabbed) Curried Turkey Meatloaf with Sriracha Cream Sauce 15# ground turkey Bread crumbs, eggs 5# mussels, 2# IQF Shrimp, 2# bay scallops or salmon trim Fennel Canned diced tom. Caprese Chicken* 35ea chicken breast Cherry toms, basil Veg Entree Tempeh Black Bean Enchiladas* Thai Tofu Yellow Curry with Steamed Rice* Eggplant Parmesan Starch Tempeh, black beans, converted rice, chilies, feta Buttered Pasta (4ea) 2in half pans Santa Maria Style Pinto Beans Jalapeno, garlic, bell pepper, onion Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Roasted Sweet Potatoes (3ea) 4in half pans Lentils with Bacon 1# Ground bacon Eggplant Crushed toms mozz Pesto Pasta (4ea) 2in half pans 1# basis Mashed Potatoes (3ea) 4in half pans Student choice Student choice Student choice Chicken Noodle 3# beef chuck Pazole* 5# Pork butt (cubed) Navy Bean and Ham* 3# ham bone Creamy Cauliflower Cheddar* Five Spiced Creamy Coconut Carrot* Butternut, Spinach 2#spinach 4# butternut
Week 2 4/9 4/10 4/11 4/12 Roux #1 Roux #2 Soups Knife Skills #2 Julienne use for soup Cider Vinegar Braised Chicken with Steamed Rice (+1) ( 35 serv) 35ea HQ Braised Lamb with Parsley-Mint Gremolata* 14#ep Lamb Roast Parsley, Mint Smoked Salmon Benedict 12# smoked salmon Pasta with Red Wine, Braised Pork and Pancetta. 10# Pork butt (cubed) Pancetta Veg Entree Grilled Steak with Chimichurri* 15# EP steak Parsley, Oregano White Bean Chili with Cornbread 6# white beans Diced toms Hazelnut Salmon* 35 5oz salmon fillets Spinach Ricotta Manicotti with Roasted Red Pepper Cream Sauce Pan Seared Chicken Breast with Blueberry Sage Beurre Blanc* 35ea 40z chicken breast Heavy cream, IQF blueberries, sage, butter Fettuccine with Sauteed Peppers, Zucchini and House Smoked Provolone Spicy Shrimp Stir Fry with Steamed Rice. 6# Shrimp Red and Green bell Green onion Shakshuka with A Garlic Crustini Green and red bells Diced toms, eggs Manicotti, Ricotta, red peps, 3# spinach 5# Pasta, zucchini, peppers, smoked mozz Baguette from bakery Mushroom Barley Pilaf Scalloped Potatoes 5ea 2in half pans Steak Fries Couscous Pilaf 2ea 4in half pans Sour Cream Smashed Potatoes 3ea 4in half pans Brown Rice Pilaf 2ea 4in half pans Breakfast Creamy Polenta 2ea 4in half pans Potatoes 15# yellow potatoes 15#, #2 s Barley, Heavy cream mushrooms, 15#, #2 S Student Choice Student Choice Student Choice Student Choice French Onion* Loaded Baked Potato Chowder Smoked Tomato* Creamy Cauliflower Cheddar* Cauliflower Cheddar, whole milk, heavy cream Tomatoes Italian Sausage* 3# ground Italian sausage Curried Eggplant and Zucchini* Eggplant, zucchini Brown rice, mushrooms, 15# red potatoes Smoked Salmon Chowder 3# smoked salmon Potato Leek* Potato, leek
Week 3 4/16 4/17 4/18 4/20 Moist heat cooking Steaming and methods Poaching Knife Skills #3 Sharpening and knife care Chicken Marengo* 35 HQ. Mushrooms, thyme, parsley Braised Brisket with Hot Sauce and Roasted Chiles 15# EP brisket Fresno chilies, Pablano, jalapeno Chef led demo Olive Oil Poached Cod with Pureed Cauliflower and Roasted Cherry Tomatoes* 35 5oz cod portions. Cherry toms, parsley Rice Cookery Lecture/Demo Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) 12#EP RDM Yellow curry paste, pineapple, coconut milk, bamboo shoots Grilled Pork Chop with Roasted Tomato Brown Butter* 35ea bone in pork chop Cherry tomatoes Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 12#EP white fish 10#, #2 s Capers, lemon, dill Penne Pasta with Chorizo and Swiss Chard Chorizo Swiss chard Meatloaf with Mushroom Gravy 15# Ground beef Mushrooms Entrée 3 Power Bowl with Black beans, Rice, Spring Greens and Roasted Tomatoes* Assorted greens. Tomatoes Fettuccine with Shiitakes and Asparagus Shiitakes, asparagus Stuffed Portobella with Bernaise* (+1) ( 30 serv) Portobella, 2# spinach, garlic, parsley, Converted rice Mac-n-Cheese 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Buttered Pasta with Fresh Herbs (4ea) 2in half pans Assorted herbs Rice Pilaf Student choice Rosemary Smashed Potatoes (3ea) 4in half pans rosemary Quinoa Pilaf Creamy Polenta Spiced Lentils Toasted Orzo Black Beans 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 Rice* 4# assorted vegetables Chicken Tortilla* 4# Chicken breast Dilled Potato Chowder 5# potatoes, fresh dill
Week 4 4/23 4/24 4/25 4/26 Roasting Grilling and Searing Dry Heat Cooking Methods Coq Au Vin* 35 HQ Swiss Steak 35 5oz beef portions Shredded Chicken Enchiladas 15# EP RDM, jalapeno, onion Corn torts, cheddar, sour cream Theme Day Discuss theme and menu ideas Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine Entrée 3 Pork Schnitzel with Braised Red Cabbage and Bacon 35ea pork loin pounded thin 1# ground bacon Red cabbage Creamy Polenta with Mushroom and Collards* Roasted Chicken with Jus Lie* 10 WBF Vegetable Omelette* Pan Seared Salmon with Sundried Tomato Beurre Blanc* 35ea 4oz salmon fillets Sundried toms, heavy cream, butter Bucatini with Spring Pesto and Butternut Squash Spaghetti Carbonara 5# pasta 3# ground bacon Eggs, parm 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 Roasted Yukons 15# yukons Mashed Potatoes Mexican Rice Pilaf 15# # 2 s Cajun Spiced Potatoes White Beans with Bacon and Herbs White beans, 15# # 2 s Roasted Butternut Squash Couscous Pilaf 15# sweet po s Student choice Albondigas 1 ½ # gr beef 1 ½ # gr pork Thai Curry Lentil and Sweet Potato* Sweet po s, lentils Chicken and Wild Rice* 2# RDM Broccoli Cheddar Broccoli Fava bean and Pasta with Bacon Fava beans Moroccan Vegetable* 4# Assorted veggies Spring Minestrone with Chicken Meatballs 3# RDM - ground Potato Leek* 5# pos, leeks Milk, heavy cream
Week 5 4/30 5/1 5/2 5/3 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 Poached Salmon with Herbed Spring Peas and Mushrooms 35ea 5oz salmon fillet Spring peas Chile Verde with Pork* 10#EP Pork butt, cubed Tomatillos, cilantro, poblano s Sour cream Pork Adobo over Steamed Rice 10ep pork butt, cubed Pan Seared Pork Chop with Mushroom Demi* Grilled Steak with Bernaise* (+2) (40 serv) Chicken Cordon Bleu (+2) (50 serv) Grilled Salmon with Strawberry Basil Salsa* 35ea bone in pork chop, mushrooms 40ea 5oz steak 50ea chicken breast 4# ham Swiss cheese 35ea 5oz salmon fillet Strawberries, basil Veg Entree Black Bean Burrito with Jalapeno Bechamel Roasted Vegetable Sandwich with Pesto Spinach Lasagna with Garlic Bread (+1) 2ea full hotel pans Tofu Broccoli Stir fry over Rice (+0) (30 serv) Black beans, rice, flour tortillas jalapeno Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Lasagna noodles 5# spinach Ricotta, mozz Bread from bakery Student choice Lentil Bacon* Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream Loaded Baked Potato Chowder 5# po s Green onion Heavy cheddar Creamy Tomato* Tofu Tom Kha Gai* Fish sauce, coconut milk 4# RDM Kaffir lime leaves, galangal Beer Cheese Beer, cheddar Borscht African Sweet Potato* 7# sweet po s
Week 6 5/7 5/8 5/9 5/10 Pasta #1 Pasta #2 Brines and Marinades Marinade pork for Quantifying a Recipe Classic Eggs Benedict Hungarian Goulash Milk Braised Pork* Shrimp and Grits* 60 eggs, english muffins, 20 pasteurized eggs, 5# deli ham 15# beef chucked, cubed 16# EP Pork butt (slabbed) 6# Shrimp Ground Bacon Grits Swedish Meatballs 5# ground beef 6# ground pork Grilled Pork Loin Roast with Balsamic Raspberry Chile Glaze* +2) (35 serv) 2 Pork loin roast Raspberries Caprese Chicken* 35ea 5oz chicken breast Cherry tom, basil, Mozz, balsamic Curried Turkey Meatloaf with Sriracha Cream Sauce 15# ground turkey Bread crumbs, eggs Veg Entree Huevos Rancheros* Tempeh Black Bean Enchiladas* Thai Tofu Yellow Curry with Steamed Rice* Eggplant Parmesan cheddar, eggs, black beans Tempeh, black beans, converted rice, chilies, feta Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Eggplant Crushed toms mozz Starch Student Choice Chicken Noodle 3# rdm Pazole* 5# Pork butt - cubed Beef Barley 5# beef chuck - cubed Navy Bean and Ham* 3# ham bone Split Pea* Split pea s Corn Chowder with Green Chiles Frozen corn Green chilies Summer Vegetable* 5# assorted vegetables Butternut, spinach* 2# spinach 4# butternut
Week 7 5/14 5/15 5/16 5/17 Bisque Plating and Garnishing Chicken Butchery Theme Day Check in Cider Vinegar Braised Chicken with Steamed Rice (+1) ( 35 serv) Braised Lamb with Parsley-Mint Gremolata* Smoked Salmon Benedict Pasta with Red Wine, Braised Pork and Pancetta. 35ea HQ 14#ep Lamb Roast Parsley, Mint 12# smoked salmon 10# Pork butt (cubed) Pancetta Grilled Steak with Chimichurri* Hazelnut Salmon Pan Seared Chicken Breast with Blueberry Sage Beurre Blanc* Spicy Shrimp Stir Fry with Steamed Rice. 15# EP steak Parsley, Oregano 35 5oz salmon fillets 35ea 40z chicken breast Heavy cream, IQF blueberries, sage, butter 6# Shrimp Red and Green bell Green onion Veg Entree White Bean Chili with Cornbread 6# white beans Diced toms Spinach Ricotta Manicotti with Roasted Red Pepper Cream Sauce Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella Shakshuka with A Garlic Crustini Green and red bells Manicotti, Ricotta, red peps, 3# spinach 5# Pasta, zucchini, peppers, smoked mozz Baguette from bakery Student Choice Student Choice Student Choice Student Choice Student Choice Shrimp Bisque Seafood shells White Bean and Chorizo* 4# bulk chorizo Italian Sausage* 3# ground Italian sausage Smoked Salmon Chowder 3# smoked salmon Creamy Cauliflower Cheddar* Cauliflower Cheddar, whole milk, heavy cream Smoked Tomato* Tomatoes Potato Leek* Potatoes, leeks Curried Eggplant and Zucchini* Eggplant, zucchini
Week 8 5/21 5/22 5/23 5/23 Tomato Sauce Demi # 1 Demi # 2 Kitchen Math and Measurements Chicken Marengo* 35 HQ. Mushrooms, thyme, parsley Braised Brisket with Hot Sauce and Roasted Chiles 15# EP brisket Fresno chilies, Pablano, jalapeno Chef led demo Olive Oil Poached Cod with Pureed Cauliflower and Roasted Cherry Tomatoes* 35 5oz cod portions. Cherry toms, parsley Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) 12#EP RDM Yellow curry paste, pineapple, coconut milk, bamboo shoots Grilled Pork Chop with Roasted Tomato Brown Butter* 35ea bone in pork chop Cherry tomatoes Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 12#EP white fish 10#, #2 s Capers, lemon, dill Penne Pasta with Chorizo and Swiss Chard Chorizo Swiss chard Meatloaf with Mushroom Gravy 15# Ground beef Mushrooms Entrée 3 Power Bowl with Black beans, Rice, Spring Greens and Roasted Tomatoes* Assorted greens. Tomatoes Fettuccine with Shiitakes and Asparagus Shiitakes, asparagus Stuffed Portobella with Bernaise* (+1) ( 30 serv) Portobella, 2# spinach, garlic, parsley, Converted rice Mac-n-Cheese 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Student Choice Student choice 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 Rice* 4# assorted vegetables Chicken Tortilla* 4# Chicken breast Dilled Potato Chowder 5# potatoes, fresh dill
Week 9 5/28 5/29 5/30 5/31 Chef s Choice Theme Day Product ID Holiday Coq Au Vin* 35 HQ Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine Entrée 3 Pork Schnitzel with Braised Red Cabbage and Bacon 35ea pork loin pounded thin 1# ground bacon Red cabbage Vegetable Omelet* Spaghetti Carbonara 5# pasta 3# ground bacon Eggs, parm Sweet Potato Hash with Fried Egg and Chipotle Hollandaise* Zuc, red onion, bell pep, broc eggs 15# sweet po s, red bell Chicken and Wild Rice* 2# RDM Spring Minestrone with Chicken Meatballs Broccoli Cheddar Broccoli 3# RDM - ground Potato Leek* 5# pos, leeks Milk, heavy cream
Week 10 6/4 6/5 6/6 6/7 Review Black Box Chef s Choice Chef s choice Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Puff from bakery Poached Salmon with Herbed Spring Peas and Mushrooms 35ea 5oz salmon fillet Spring peas Pork Adobo over Steamed Rice 10ep pork butt, cubed Pan Seared Pork Chop with Mushroom Demi* Grilled Steak with Bernaise* (+2) (40 serv) Grilled Salmon with Strawberry Basil Salsa* 35ea bone in pork chop, mushrooms 40ea 5oz steak 35ea 5oz salmon fillet Strawberries, basil Veg Entree 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 Student choice Student Choice Lentil Bacon* Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream Loaded Baked Potato Chowder 5# po s Green onion Heavy cheddar Creamy Tomato* Tofu Fava Bean with Pasta and Bacon Fava beans African Sweet Potato* 7# sweet po s