Homework: Dry Heat Cooking & Moist Heat Cooking
Part I: Dry Heat Cooking
- 400 Words
Research your favorite type of cuisine and create a short menu using a combination of any of the ingredients. Your menu should consist of
1 appetizer and 1 entrée. Utilize as many ingredients and dry cooking techniques as possible. Incorporate previously learned knowledge from the module on seasoning and flavoring to highlight your menu items and display them in the following order.
i. Appetizer
ii. Entrée
Note: You must include your choice of 1 protein in each dish from the list below and add, 1 starch (any) and 1 vegetable (any) in both dishes. Your choice can be from any culture.
i. Proteins: Chicken, pork, beef, lamb, fish, Shellfish (Choose: 1 for appetizer & 1 for entree)
ii. Starch: (any choice)
iii. Vegetable: (any choice)
iv. Sauce: (optional)
v. Garnish: (optional)
Entrée Example: Slow roasted lemon, thyme chicken | Sautéed mixed vegetables | Baked Baby Red Potatoes, garlic chive herb butter.
Part II: Moist Heat Cooking
- 550 Words
Select a moist cooking technique to learn more about. Use the internet to find a short video that depicts the best representation of your understanding of these techniques. Please answer the following questions and upload the activity homework in Canvas for instructor review. Please remember to post your web address with a brief explanation of the site for your peers to enjoy on the discussion board:
i. What techniques are you identifying?
ii. What is the full web address?
iii. Describe and name the tools used in the technique you have chosen?
iv. Describe which types of heat transference is taking place in the video.
v. Explain what excited you or caught your attention to this particular video demonstration and why?
Format your homework according to the following formatting requirements:
i) The answer should be typed, using Times New Roman font (size 12), double spaced, with one-inch margins on all sides.
ii) The response also includes a cover page containing the title of the homework, the student's name, the course title, and the date. The cover page is not included in the required page length.
iii) Also include a reference page. The Citations and references must follow APA format. The reference page is not included in the required page length.