The Other Two Classes, Again Combined
For those of you keeping score at home, that's two classes we've covered so far. That leaves us with two more to introduce. Sadly, neither of them really had anything to talk about.
The first was Intro to Culinary Arts. Again, it was a class of introductory stuff that just really has no reason to be here since it's entirely pointless unless you're in the class. And if you are in the class and need to come here to read about what happened then we have bigger things to worry about. Honestly, I'm thinking right now that we won't see much from that class anymore here. But I can be wrong.
The second was Sanitation and Nutrition. Same story there. Except there might actually be some things that pop up on this blog from that class. The most exciting and relevant thing for you is probably that the first half of the class is spent on the sanitation portion and the second half on the nutrition portion. Nutrition will have recipes. Sanitation will have how to not get DHEC to come shut down your kitchen.
On a related note, I did write a few parody songs that sort of go along with the sanitation part. The salmonella one is really under developed. The E. coli one is a lot better and might actually be recorded just so I can be a giant nerd.
Two Days of Basic Skills
Normally I'll keep two days of a class as two different posts since we'll be doing different things. But since I'm behind anyway, and we didn't really do all that much different stuff on the first two days of Skills I I don't think it will be a big deal to combine things just this once.
On the first day we sat around, talked about the class. Then we cut some mirepoix for stock. That's just 50% onion, 25% carrot and 25% celery used in a stock or soup.
The next day we cut some more vegetables with the intent of having them be certain sizes. I need to work on getting some of my sizes right. But since I already knew that it's not a big deal.
It was a fun couple of days to actually be there. I really like cutting things. But not too much fun to read about.
Banana Nut Bread
| Banana Nut Bread |
- Granulated Sugar 16.5 oz
- Butter (room temp) 4.2 oz
- Ripe Bananas 11.1 oz
- Eggs 1.4 oz
- Milk 16.5 oz
- Salt 9 g
- Baking Powder 11 g
- Baking Soda 7 g
- Bread Flour 22 oz
- Chopped Walnuts 2.75 oz
- Cream sugar and butter.
- Add bananas.
- Add eggs and milk and combine.
- Add salt, baking powder, baking soda and flour ad combine.
- Add walnuts and combine.
- Fill loaf pans with 24 oz of batter.
- Bake at 375F until firm and dry on the top center.
Nuts can be left out if you don't want nuts for some reason. This recipe switches to grams because you need a tiny amount of those ingredients.
Zucchini Bread
In quick breads the levener is the combination of baking powder and baking soda. When combined with moisture and heat the bread starts to rise. These are quick to prepare and bake since you don't have that hour or so of sitting around waiting for your dough to be ready.
We did two breads in this class, zucchini and banana nut. Both of them turned out really well.
Also, sorry for having this post take so long to get up. The combination of work going crazy and me trying to find a different recipe plug in that would let me have multiple recipes on a page are not things that go well together.
| Zucchini Bread |
- Eggs 10 oz
- Oil 7 oz
- Granulated Sugar 1 # 2 oz
- Vanilla Extract 1/8 oz
- Cinnamon 1/8 oz
- Salt 1/8 oz
- Baking Soda 1/8 oz
- Baking Powder 1/8 oz
- AP Flour 14 oz
- Zucchini (Grated) 20 oz
- Pecans (Chopped) 5 oz
- Measure all ingredients.
- Sift the dry ingredients together with the sugar.
- Combine the liquids together with the sugar.
- Mix with a plastic spatula.
- Add the sifted dry ingredients to the liquids.
- Add the zucchini and the pecans just until combined.
- DO NOT OVER MIX
- Pan up in 2# aluminum loaf pans at 24 oz each.
- Bake at 360F until springs back to touch.
Dry ingredients here are cinnamon, salt, baking soda, baking powder, and flour.
I'll get to the banana bread in the next post.
- And I learned that I really need to make sure I have paper with me so that I can take notes instead of using the back of the sheet I printed so I could put my name on my name tag. [↩]