Sharla Dickey
CULA 100: Concepts and Theories of Culinary Techniques
10/12/2010
Case Study: Week 2
As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook’s prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock.
Answer the following questions based upon the Case Study:
1. What did the cook do wrong in the production of the brown stock?
The bones are not roasted, the stock is boiling, not enough water, using salt, bouquet garni is not in the pot, the mire poix should be large dice and caramelized, hot water is being used, and the stock needs to simmer for 8-10 hrs.
2. What problems are caused by these errors?
Boiling will cause the stock to be cloudy and seal the flavor into the bones instead of extracting them. If the mire poix is not caramelized and the bones are not roasted it will not be a dark brown color. Using salt limits the use of the stock. Without the bouquet garni the nice flavors won’t be there. The mire poix is going to disintegrate because it is too small. Last staring with hot water will make it cloudy from the start.
3. What were the correct steps that the cook should have taken to produce a brown stock?
Roast the bones, Caramelize the mire poix and tomato, place roasted bones into cold water, deglaze the roasting pan and add to water, simmer 8-10 hours last 2 hours add mire poix and bouquet garni, strain.
4. Should the cook pull the stock at this point? Why or why not.
Yes it should be pulled and redone, there is not much that can be done to save it at this point.
5. Can anything be done with the stock or bones so that the cook’s efforts are not completely wasted?
There might be something but it would be hard to think of what.
CULA 100: Concepts and Theories of Culinary Techniques
10/12/2010
Case Study: Week 2
As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook’s prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock.
Answer the following questions based upon the Case Study:
1. What did the cook do wrong in the production of the brown stock?
The bones are not roasted, the stock is boiling, not enough water, using salt, bouquet garni is not in the pot, the mire poix should be large dice and caramelized, hot water is being used, and the stock needs to simmer for 8-10 hrs.
2. What problems are caused by these errors?
Boiling will cause the stock to be cloudy and seal the flavor into the bones instead of extracting them. If the mire poix is not caramelized and the bones are not roasted it will not be a dark brown color. Using salt limits the use of the stock. Without the bouquet garni the nice flavors won’t be there. The mire poix is going to disintegrate because it is too small. Last staring with hot water will make it cloudy from the start.
3. What were the correct steps that the cook should have taken to produce a brown stock?
Roast the bones, Caramelize the mire poix and tomato, place roasted bones into cold water, deglaze the roasting pan and add to water, simmer 8-10 hours last 2 hours add mire poix and bouquet garni, strain.
4. Should the cook pull the stock at this point? Why or why not.
Yes it should be pulled and redone, there is not much that can be done to save it at this point.
5. Can anything be done with the stock or bones so that the cook’s efforts are not completely wasted?
There might be something but it would be hard to think of what.
Sharla Dickey
10/19/2010
CULA 100: Concepts and Theories of Culinary Techniques
Case Study: Week 3
You are working and setting up your station for the dinner shift when you remember that you were assigned to produce the Chicken Consommé for that night. Although the previous shift left the consommé mis en place is in place it is now 5:30 pm and there are reservations for 6:30 pm. When you look on the cart, you see the following items: warm Chicken Stock, ground beef, mirepoix, whole eggs that have been cracked into a bowl, fresh tomato, and various herbs. You put the pot on the stove, combine all of the ingredients, turn the burner up to high and bring the consommé to a rapid boil hoping to get it done before the first order is placed.
Answer the following questions based upon the Case Study:
1. Do you have the proper ingredients to make a Chicken Consommé? Why or Why not.
Yes you have the right ingredients, but there is some prep that needs to be done. The eggs need to be separated, a sachet needs to be made, and the tomato needs to be seeded and diced.
2. Do you have enough time to produce a quality consommé for the evening’s service? Why or Why not.
No, because the consommé needs to simmer for 1 to 2 hours, the prep that needs to be done just to get it to that point is going to take extra time and then straining and garnishing after its cooked will take more than 1 hour.
3. What could be the results of exposing the consommé to high heat and a rapid boil during the clarification process?
The raft will not be able to form correctly; it will get torn apart, so the impurities will not be collected as well and that will make it cloudy.
4. What are the proper steps required to produce a quality consommé?
Start with a quality stock, prep mire poix and sachet, separate eggs, beat egg whites; add to clear meat (ground beef) add to the stock, add mire poix and sachet, stir constantly on low heat until raft starts to form then stop stirring, poke a hole in center of the raft, simmer 1-2 hrs., ladle out clear consommé, strain, plate, garnish and serve.
10/19/2010
CULA 100: Concepts and Theories of Culinary Techniques
Case Study: Week 3
You are working and setting up your station for the dinner shift when you remember that you were assigned to produce the Chicken Consommé for that night. Although the previous shift left the consommé mis en place is in place it is now 5:30 pm and there are reservations for 6:30 pm. When you look on the cart, you see the following items: warm Chicken Stock, ground beef, mirepoix, whole eggs that have been cracked into a bowl, fresh tomato, and various herbs. You put the pot on the stove, combine all of the ingredients, turn the burner up to high and bring the consommé to a rapid boil hoping to get it done before the first order is placed.
Answer the following questions based upon the Case Study:
1. Do you have the proper ingredients to make a Chicken Consommé? Why or Why not.
Yes you have the right ingredients, but there is some prep that needs to be done. The eggs need to be separated, a sachet needs to be made, and the tomato needs to be seeded and diced.
2. Do you have enough time to produce a quality consommé for the evening’s service? Why or Why not.
No, because the consommé needs to simmer for 1 to 2 hours, the prep that needs to be done just to get it to that point is going to take extra time and then straining and garnishing after its cooked will take more than 1 hour.
3. What could be the results of exposing the consommé to high heat and a rapid boil during the clarification process?
The raft will not be able to form correctly; it will get torn apart, so the impurities will not be collected as well and that will make it cloudy.
4. What are the proper steps required to produce a quality consommé?
Start with a quality stock, prep mire poix and sachet, separate eggs, beat egg whites; add to clear meat (ground beef) add to the stock, add mire poix and sachet, stir constantly on low heat until raft starts to form then stop stirring, poke a hole in center of the raft, simmer 1-2 hrs., ladle out clear consommé, strain, plate, garnish and serve.
Sharla Dickey
CULA 100: Concepts and Theories of Culinary Techniques
10/26/2010
Case Study: Week 4
You are just beginning your shift and are assigned to be the saucier for the evening. After reading your prep list you know that you need to produce the following: 2 quarts of Béchamel, 2 quarts of Fish Velouté, 1 quart of Demi-glace, 2 pints of Hollandaise, and 2 compound butters. When you enter the cooler to get your mise en place, you find chicken stock, beef stock, heavy cream, beef stock, cold butter and egg whites.
And season to taste.
CULA 100: Concepts and Theories of Culinary Techniques
10/26/2010
Case Study: Week 4
You are just beginning your shift and are assigned to be the saucier for the evening. After reading your prep list you know that you need to produce the following: 2 quarts of Béchamel, 2 quarts of Fish Velouté, 1 quart of Demi-glace, 2 pints of Hollandaise, and 2 compound butters. When you enter the cooler to get your mise en place, you find chicken stock, beef stock, heavy cream, beef stock, cold butter and egg whites.
- Do you have the ingredients necessary to produce the items on your list?
- What items will have to be produced or obtained in order to produce the items on your prep list?
- What steps will need to be taken to produce the Demi-glace?
- What steps will need to be taken to produce the Hollandaise?
And season to taste.
- Since you have no fish stock, what type of bone will you have to find in order to produce the fish stock?
CULA 100: Concepts and Theories of Culinary Techniques
Case Study: Week 6
Point Value:
The Food and Beverage Director has just done her final walk through and review of the buffet line. She approaches you with the following list:
She wants these items corrected.
Case Study: Week 6
Point Value:
The Food and Beverage Director has just done her final walk through and review of the buffet line. She approaches you with the following list:
- The broccoli and cauliflower are cut small and overdone while the carrots are in large chunks and still raw.
- The potato salad looks more liked mashed potatoes than a salad.
- The pasta for the pasta station is over cooked and sticking together.
She wants these items corrected.
- What was done wrong in the production of the vegetable medley?
- What steps should be taken to ensure that all of the vegetables in the medley are cooked correctly and to the proper doneness?
- What is the likely cause of the problems with the potato salad?
- What are the correct steps when cooking pasta in advance for service?
