Day 8 3/2 Chapter 10 cont. Review Chapter 9 Thu Review formulas using condiments to Oils & Vinegars create visual appeal and dramatic Pickles & Chips presentations and to add variety. WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 3/7 Chapter 9 Select condiments that will add Tue contrast of a complex profile to the Appetizer and Hors devours recipe. Yet simple! Composed Hors D’oeuvre Cold Savory Mousses Day 10 3/9 Chapter 9 CONT. Review Chapter 2 Thu Select condiments that will add Banquettes & Tartlets contrast of a complex profile to the Principles of presenting recipe. Yet simple! Savory Foams and Quiz 2 (Ch. 9, 10, 12) Encapsulations WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 3/14 Chapter 2 Select condiments that will add Tue Cold Sauces & Cold Soup contrast of a complex profile to the recipe. Yet simple! Day 12 3/16 Chapter 2 CONT. Review Chapter 3 Thu Select condiments that will add Prepare classic consommé contrast of a complex profile to the Prepare cold soups recipe. Yet simple! STUDY FOR MIDTERM EXAM 3/23/17 WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 3/21 Chapter 3 Select condiments that will add Tue contrast of a complex profile to the Salads recipe. Yet simple! Day 14 3/23 Chapter 3 cont. Review Chapter 7 Thu Select condiments that will add Side salad contrast of a complex profile to the Compose salad recipe. Yet simple! Warm Salad MIDTERM EXAM WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 3/28 Chapter 7 Select condiments that will add Tue contrast of a complex profile to the Terrines, Pates, Galantines recipe. Yet simple! And Roulades Forcemeats Day 16 3/30 NON-INSTRUCTIONAL DAY NO CLASSES Thu SPRING BREAK APRIL 1 THROUGH 7 COLLEGE CLOSED WEEK 9 DATE TOPIC ASSIGNMENTS Day 17 4/11 Chapter 7 CONT. Select condiments that will add Tue contrast of a complex profile to the Terrines, Pates, Galantines recipe. Yet simple! Include garnish. and Roulades MIDTERM EXAM Forcemeats
Day 8 Thu 3/2 Chapter 10 cont. Oils & Vinegars Pickles & Chips Review Chapter 9 Review formulas using condiments to create visual appeal and dramatic presentations and to add variety. WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 Tue 3/7 Chapter 9 Appetizer and Hors devours Composed Hors D’oeuvre Cold Savory Mousses Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Day 10 Thu 3/9 Chapter 9 CONT. Banquettes & Tartlets Principles of presenting Savory Foams and Encapsulations Review Chapter 2 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Quiz 2 (Ch. 9, 10, 12) WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 Tue 3/14 Chapter 2 Cold Sauces & Cold Soup Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Day 12 Thu 3/16 Chapter 2 CONT. Prepare classic consommé Prepare cold soups Review Chapter 3 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! STUDY FOR MIDTERM EXAM 3/23/17 WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 Tue 3/21 Chapter 3 Salads Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Day 14 Thu 3/23 Chapter 3 cont. Side salad Compose salad Warm Salad Review Chapter 7 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! MIDTERM EXAM WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 Tue 3/28 Chapter 7 Terrines, Pates, Galantines And Roulades Forcemeats Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Day 16 Thu 3/30 NON-INSTRUCTIONAL DAY NO CLASSES SPRING BREAK APRIL 1 THROUGH 7 COLLEGE CLOSED WEEK 9 DATE TOPIC ASSIGNMENTS Day 17 Tue 4/11 Chapter 7 CONT. Terrines, Pates, Galantines and Roulades Forcemeats Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. MIDTERM EXAM