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Fish Treats

6 Mar

I came across these videos that may come in handy when tackling fish fabrication:

Remember that there is always more than one way to do things. The way I show you in class might not be right for you. These videos just offer alternatives.

Senator Joel Anderson Recognizes Culinary Achievement

28 Jan

In an industry where much of the work is behind the scenes, it is always an honor to be publicly recognized for a job well done. Students of the culinary arts class at Chaparral High School recently found out how gratifying that could be. California State Senator Joel Anderson presented the students with a certificate for their hard work in providing a very professional, visually appealing, and tasty assortment of holiday refreshments for his holiday open house that was held December 11, 2011 at the Ronald Reagan Community Center in El Cajon, CA.

A sample of the certificate:

The students worked for a whole week to produce a variety of holiday themed desserts that included creme puffs, Swiss Jelly Roll, hand-dipped chocolate truffles, and a Croquembouche that were no doubt enjoyed by all in attendance. The event also included treats from the culinary arts programs at El Cajon Vally High School and Granite Hills High School along with various other culinary programs in the community. You can find a link to the photo gallery below.

We are very honored by this recognition and we look forward to once again showcasing the skills and talents of our young culinarians. Well done students!

Senator Anderson’s Open House Gallery

Online File Sharing Now Available

30 May

If you have lost your handouts from class, they are now going to be available through GoogleDocs. You don’t need a google account to view them. I started with our first day handouts which you can find here.

Pulled Sugar: A photo demonstration

28 Apr

Pulled Sugar Flowers and Ribbons

If it looks difficult, that’s probably because it is. This can certainly be the case for pulled sugar decorations especially if you have never seen it done. When I first got interested in pulled sugar decorations, I did a search on the web. I couldn’t find anything that was remotely helpful to my cause. The following is a step by step guide to get you started with pulling sugar.

***WARNING***Working with molten sugar is extremely dangerous. Please take all precautions necessary when attempting this. Have a bucket of ice water near by in case you get some on your skin, and wear at least two or three pairs of latex gloves, long sleeves, long pants, and an apron.

Mise en Place needed:

Heat Resistant Silicone mat (SILPAT)
Heat Lamp
Hair Dryer or Fan
Stainless steel or copper pot
Candy Thermometer
Powdered Food Coloring (not liquid or paste)
Latex Gloves
Scissors
Torch
Alcohol Burner
Stainless Steel or Heat resistant spoon (not wood)

Recipe:
10 Parts Sugar
5 Parts Water
1 Part Glucose or Corn Syrup
Coloring (as needed)

Method:

Make sure that you have all of your tools ready to go before you begin. For most steps there is only a short window of time. If you have to leave your mise en place to get something, your window will be over and you may have to start all over again.

Mix together the water, sugar, and glucose in a stainless steel or copper pot. Attach the candy thermometer, and cook on high heat until the temperature reaches 310 degrees F.

Carry over cooking should take the sugar up to about 320 degrees F. If the sugar goes above this point it will begin to caramelize. This is not good if you want to color your sugar.

Sugar becomes more viscous as it approaches 300 degrees


Adding Powdered Color to Cooked Sugar


When the sugar stops bubbling, it is ok to add your coloring agent.

At this point, you will pour the sugar out onto your SILPAT. Be very careful not to spill any on yourself or your workstation. Always pour away from yourself.

Pouring Sugar

The next step is a little hard to explain. You have to make sure that the edges of the sugar do not solidify. In order to do this, you must actually move the sugar from the outside to the inside. It looks like this:






This stuff is HOT! If it gets too hot, you can always dunk your hands in the ice water, but be sure to change your gloves because the water will ruin the sugar.

When it has cooled enough for you to pick up, it is time to pull. Pull the ends, and give the sugar a little twist each time. It is important to incorporate plenty of air. Practice will teach you how much is enough and how much is too much. If you over pull the sugar it will lose its shine.

Now your sugar should be ready to go. This is where practice comes in. The only way to get better at sugar art is to practice.

You can pull it further to make ribbons. You can ball it up and pull petals for flowers. You can blow it like glass and make all kinds of shapes. It is really up to your creativity. Just remember to keep the sugar warm and only work with batches that are manageable.

Pulling Sugar Ribbons


Sugar Flowers


Finished work

Plated Desserts

30 Dec

In essence, a plated dessert is very simple: Main Dessert, Sauce, Garnish. The trick is to make it taste exquisite, and look irresistible. For chefs and pastry chefs, the plated dessert can be an opportunity to make the impossible appear right before your eyes. To the diner, it is an opportunity to indulge in something that they have never seen before but seems strangely familiar. For the restaurant owner, it is an opportunity to boost revenue.

Once you learn some very basic principles about pastry, it is possible to make an endless combination of plated desserts that will dazzle customers. Just keep these things in mind:

-The main dessert needs to be able to stand up as a dessert all by itself, even though you are going to add things to it.

-Unless you are working at Chuck E. Cheese or Disneyland, don’t make your dessert look like a cartoon. Your customers will be laughing at you instead of with you.

-The garnish needs to be edible and compliment the main dessert.

-Sauces should be colors that are easily found in nature. A bright blue or pink sauce will make your food look unappetizing.

-Basic geometric shapes are always a good bet.

-Odd numbers are more pleasing to the eye than even numbers.

-Anything chocolate is always a hot seller.

Links to information about Plated Desserts:

StarChefs Dessert Trends
Pictures of Plated Desserts From Around the Web
Daniel NYC– You have to hunt a little bit for the dessert menu.

Videos that have good ideas for plated desserts:



http://www.hulu.com/embed/h-1Rv4QhGv_oRZe1hAejUA

Biological Contaminant Review Game

28 Oct

Studying can be fun! I made a game for you to review your biolgical contaminants for safety and sanitation.

Pictures from Sauce Week!

27 Oct

The Chaparral Culinary Arts class did a fantastic job during Sauce week. I made a short video showcasing some of the highlights.

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