Culinary

Name of the recipe chosen from On Cooking and page number. The recipe MUST COME from the On Cooking textbook. A full analysis of the experience had while cooking the recipe selected. This should be no less than five paragraphs long. Please include the following in your discussion: A self-reflection of the taste of the dish Discuss the portion the recipe made What temperature concerns are there for this dish? If you were to make it for 10 or 100 guests, would those temperature concerns change? Is the dish able to made in advance? Would doing so – making it in advance – affect quality if it is held for service at a later time? Did you find there to be significant waste when making the recipe? Are their ways to cross-utilize any waste created by the recipe? What would those be? If the recipe made is not a complete dish, or is only a component, suggest what other menu items could accompany it in a plate presentation for guests in your home or restaurant. Photograph documentation of the recipe item made. The photographs must follow these guidelines: Contain 1 photo of the raw ingredients Contain 2 photos of the mis en place as you complete it (these photos will show you cutting and preparing raw materials for the recipe) Contain 1 photo of you and the finished dish (think: selfie) The following questions must be answered: What would need to be altered if you would you replicate this recipe for 10 people?..for 100 people? Include recipes for both quantities with your submission. I recommend a table for these modified recipes. What special equipment is needed to execute the recipe chosen? If you didn’t have it in your home kitchen, what exceptions did you make? Think about this critically when considering the answer to the first bullet. Also, reference Chapter 5 from the textbook for guidance. What would you do differently if you made this recipe again? What was the most challenging part of the recipe? What mis en place needed to be completed prior to cooking?

What cooking techniques (from Chapter 10) were part of this recipe

The recipe I’ll be trying is sautéed vegetables which is found on chapter 10 page 185

The method or term I incorporated was dry-heating method.

The textbook we’re reading is

Title : On Cooking, 6th edition e-text with MyCulinary Lab access Authors : Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel Publisher : Pearson; 6 edition Publish Date : January 28, 2018 ISBN 10 : Textbook ISBN-10: 0134441907