Wednesday, December 14, 2011

Intermediate Food Preparation

This class covers many things including breakfast cookery, sandwich cookery, table service and butcher yields.
The photo above shows some of our students working on boning their chickens for butcher yield tests.
The photo below shows one nicely boned and portioned chicken.
As a part of the sandwich cookery section we make corned beef brisket and our own sauerkraut so students can make Reuben Sandwiches.  They use both the products that they make and store bought products so they can compare the quality.  Pictured below are two of the breads the class made for Sandwich Time.
This is a very nice light rye.  Followed by a split top Pullman loaf.

This will probably be close to last post until January.
I hope your holidays are blessed with good friends, family and good food.

Until next time
Happy Eating
Chef Leslie Bartosh
3110 Mustang Road
Alvin, Texas 77511
Facebook: AccChef
Twitter: @Acc_Chef

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