Friday, May 3, 2013

My 1st Week of Basic Culinary Skills 2 (BCS2) at AICA

Hellow :)
And another school-week is over. Let me share with you what we learned and cooked this week during our classes. ^.^

We were taught of the different cooking methods there are, their uses, their advantages, disadvantages and procedures. 
We learned everything we need about Steaming, Blanching, Braising, Stewing, Poaching, and Deep-Fat Frying.

Aside from the lectures, of course, we cooked a few meals to be able to apply those cooking methods we learned. 

On day 1 it was about steaming, blanching, and sautéing.
We cooked some Steamed Chicken with Bok Choy & Glazed Vegetables.


Steamed Chicken w/ Bok Choy and Glazed Vegetables
On our 2nd Day, we Prepared some Blanched Asparagus & Sautéd Vegetables with Hollandaise Sauce and Fish Florentine with Mornay Sauce & Spaghetti Aglio Olio

Blanched Asparagus & Sautéd Vegetables w/ Hollandaise Sauce

Fish Florentine with Mornay Sauce & Spaghetti Aglio Olio


Day 3, we cooked some Coq Au Vin with Boiled Parsleyed Potatoes & Glazed Vegetables
"Coq Au Vin" is a french dish, translated meaning "chicken with wine", simply means chicken cooked in red wine.

Boiled Parsleyed Potatoes & Glazed Vegetables
Boiled Parsleyed Potatoes & Glazed Vegetables
Coq Au Vin

On our 4th and last day of week 1, we cooked Chicken Fricassee and Ratatouille. 

"Fricassee" is a method of cooking meat in which the meat is cut up, sautéd, braised, and served with its sauce, traditionally a white sauce.

"Ratatouille" comes from the french word "Touiller", which means to toss food.
Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). 
Tomatoes are a key ingredient, with garlic, onionszucchini, eggplant, bell peppers, marjoram and basil, or bay leaf and thyme. For our dish we used bay leaf and thyme.

Ratatouille

Chicken Fricassee

I loved this week! The dishes we cooked were super delicious, and I really enjoyed cooking them. I can't wait for next week! 
It will be my turn to be the Sous Chef for the week (it's going to be my first time *nervous*), which means i have to come to class about an hour earlier. Haha. 

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