Student Name and ID#__________________________________ LAB Week#__________
Student Name and ID#__________________________________
Student Name and ID#__________________________________
Student Name and ID#__________________________________
Timeline Local and Sustainable Cuisine
Ingredient List
Roasted Apple, Cranberry,
Chicken Salad with Seasonal Bee Pollen and Black Walnut
Sour Cherry Crumble with
Fruit Compote Dressing
Dark Rum
1 recipe Court Bouillon 250 ml Yogurt thick plain 4 pc Ontario Apple
1 pc Chicken front double 125 g Cranberries whole
40 ml Honey Ontario
bone in frozen
1 pc Bayleaf 30 ml Vinegar apple cider 142 g Cherries sour frozen
50 g Walnut Black Ontario 100 g
2 sprig Thyme
chopped Butter unsalted, melted
1 sprig Parsley Italian 10 g Bee pollen 5 ml Nutmeg ground
Peppercorn white whole tt Salt 2 ml Clove ground
1 pc Apple Gala tt Pepper white ground 2g Sumac ground Canadian
1 pc Celeriac blanched 60 ml Rum Dark Canadian
4 pc Kale green Chilled Sparkling Pear Soup 50 g Sugar brown
225 ml Pears, canned
1 bunch Chervil 140 g Oats rolled
drained
4 pc Strawberry quartered 60 ml Vinegar cider 40 g Corn Flakes
tt Salt 28 g Sugar white 140 g Flour all purpose
tt Pepper 1 pc Cucumber 70 g Sugar brown
20 g Ginger 70 gButter unsalted softened
Pastry Shell 2 stalk Celery
1.2 kg Puff Pastry 15 ml Honey Ontario
120 ml Wine sparkling
2 ea. Egg lightly beaten
Ontario
500 ml Apple puree Granny
Smith unsweetened
5 sprig Mint leaves
Equipment List
Oven Beater Saucepot
parchment paper pastry cutter tray
Brush bowl Sifter
Rolling pin
Timeline
Hour 0:00 Open the oven and set it to 190 degrees Celsius. Prepare ingredients and
1 handle.
0:15 Roll out pastry sheet approximately 30 mm thick and 40 cm in
wide and 40 cm long. using a 10 cm pastry cutter to cut eight rounds.
0:30 using a 8cm pastry cutter to cut eight rounds. And Cut out center using 6
cm pastry cutter. Place an 8 cm pastry ring on top of 10 cm pastry circle
bottom. Brush egg wash and put in the oven.
0:45 Heat court bouillon in a saucepot over low heat. Dispose of the chicken and
remove the bones. Dispose of the chicken and remove the bones. Put in the
soup and cook for 20 minutes.
Work Station Number:________________ Lab: Week_____
StudentName and ID#__________________________________ LAB Week#__________
StudentName and ID#__________________________________
StudentName and ID#__________________________________
StudentName and ID#__________________________________
Hour 1:00 Take out Pastry Shell and put in aside. Make the oven 175 degrees. In a
2 bowl, mix yogurt, honey and vinegar evenly. Stir in walnuts and bee pollen.
Season with white pepper and salt and set aside.
1:15 Remove the chicken from the soup and chopped. Onion, Pears, Apple,
Celeriac cut into small dice. Chervil fresh chopped and Strawberry
quartered.
1:30 Heat oil in a low-heat pan; add onions and sweat. Transfer heat from the
bowl. Onions are mixed with pears, apples, strawberries, celery and celery.
Season with salt and pepper, add Bee Pollen and Black Walnut Dressing and
chicken. Set aside.
1:45 Cut pears, cucumbers and celery into small dices, Ginger chopped. Add
combine vinegar, reserved fruit syrup, sprig of mint and sugar to the pan
and bring to a thick boil.
Hour 2:00 Combine pears, cucumber, ginger and celery in a bowl with gastric. Allow to
3 marinate for 15 minutes. Transfer fruit mixture to a food processor and
blend until smooth. Transfer to a bowl. Add sparkling wine, apple puree.
Adjust the consistency with water. Cold through
2:15 Peel and core the apple and cut to quartered. Mix apples, cranberries,
cherries, sumacs and melted butter, sugar, and spices in a bowl and place
on a baking tray. Put it in the oven.
2:30 Remove from oven and place in ovenproof baking dish. Add dark rum.
Sifting flour; adding to oatmeal, softening Butter and sugar. The mixture is
allowed to form a coarse crumb consistency.
2:45 Spread the mixture evenly over the top of the fruit. put in oven.
Hour 3.0 Remove from oven and portion. Serve with crème fraiche. Put all the
4 dishes on the table. And show the chef.
3.5 Cleaning Tools and Cleaning station.
4.0 End class
Work Station Number:________________ Lab: Week_____
