This unit is not only on salads, but also on dressings. For this dish Caesar dressing was one of the 2 focuses.
The other was seasoning and sauteing the shrimp, jumbo shrimp. 🍤
Lemon Pepper Grilled Shrimp Salad
Tag: class
BLT Turkey Salad
With the start of the new semester, the new unit for now is: Salads. We’ve been practicing with knife cuts, so it’s getting easier and easier with time.
We started off with this salad. 🥗
Most people, like me, took out the (raw) onions.
Here’s the recipe used:
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups shredded part-skim mozzarella cheese 1-1/2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper 1/2 cup chopped red onion
1/2 cup chopped cucumber
Directions
1. In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients, toss to coat
NOCTI Test Day
When I finished making my plates and handing them in, I walked over to a classmate’s setup and…
Instead of cutting the ham and turkey into strips, he made these HUGE dices, his eggs were scrambled in his bowl way before we were even told to start the omelettes, and his cucumber wasn’t cut the way it should have; oh it was a mess. ( ~ . ~ )
Either way, we all did good.
NOCTI exam practice
For the past 2 weeks my class and I have been working on preparing ourselves for the NOCTI exam; don’t ask me what it stands for. We have 7 tasks to complete in 2 hours. Tedious right? But we’re getting there.
We started off with knife sharpening. Not too bad.
Then we moved onto French omelets. Bits of egg whites here, spilling eggs everywhere, eggs ending up scrambled; ugh it was a mess. Here’s the process of a semi-perfect omelet being made.
Then, we moved onto a Chef’s salad, which included a vinaigrette and eggs apart from the vegetables, meat, and cheese. Since we’re being graded heavily on our cuts, we are focusing IN on that.
I struggle a lot with keeping consistent sized cuts especially when switching from one celery stalk to another, but this is what training’s for. I wonder how we’ll use up all these cuts. We eating them?
Chicken Chilaquiles
A lot of us never have heard of chilaquiles. As we watched the team’s demo, we thought they were gonna be nachos.
Chocolate French Toast Sandwich
So for the past few days, we’ve had what we call a “Breakfast Project.” The class was broken up into teams of 4 and chose a breakfast recipe. And what a “breakfast” this team made.
Jump to Recipe
So here’s the recipe team restaurant “Sugar Rush” used.
Chocolate French Toast Sandwich
Prep Time: 10 mins Cooking Time: 10 mins
Total Time: 20 mins
Yield: 3
Serving Size: 1
Ingredients:
-6 slices Sara Lee® ArtesanoTM Golden Wheat Bread
-2 large eggs + 2/3 cup whole milk (for dipping)
-3 tablespoons butter for pan
-2 regular sized chocolate peanut butter cups, chopped -½ cup marshmallow fluff
-5 oz of chocolate chips + ½ cup heavy whipping cream (for chocolate filling and glaze)
-M&M’s, and leftover peanut butter cups chopped up for garnish
Directions:
1. Start by making the fudge sauce. Place chocolate chips and heavy whipped cream in a liquid measuring cup. Microwave on high for 30 seconds. Stir until smooth. Set aside.
2. Meanwhile, whisk eggs and milk in a medium bowl. Melt butter in a skillet over
medium heat. Dip bread slices in egg mixture and brown each side in a skillet. 3. To make the sandwiches, spread a third of the marshmallow fluff onto one piece of French toast. Place two peanut butter cups on fluff, then place a plain piece of
French toast on top. Repeat to make two more sandwiches.
4. To serve, drizzle with fudge sauce and add chocolate chips and any remaining chopped peanut butter cup.
Young Ones Cook 