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Items filtered by date: December 2011

50-Minute Classroom: Chocolate Dipping

fifty_feb12Not only will your students enjoy this assignment, but this will probably be one of the few times in your class that they can create unique dishes.

By Adam Weiner, CFSE

In honor of February, why not have a 50-minute class on chocolate dipping? Before you read further, here is a disclaimer: I am neither a chocolatier nor a pastry chef. If you are either, please stop reading. For the rest of us mere mortals, let me show a quick, easy and fun way to teach some basic chocolate-dipping skills:

1. Preparation: Mise en place is critical here. Like cooking, chocolate work requires that everything be ready to go before you start. Remind students that mise en place applies to equipment as well as ingredients. (My students somehow always seem to forget this.)

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50-Minute Classroom: Sauté

weinerYour students will want to reach for the tongs, spatula or spoon. Don’t let them. These six steps in class will effectively remove students’ fear—and enhance their thrill—of sautéing.

By Adam Weiner, CFSE

For the last several articles I have addressed teaching business skills of our industry and teaching techniques. Now it is time to return to the teaching of specific cooking subjects. A cooking technique that both thrills and terrifies students is sautéing. To alleviate the fear, minimize the mess and cut back on food costs try the following six steps:

1. Teach What Is Sautéing. Sautéing basically means “to jump” in French. Tell your students that the different ingredients are cut into uniform size, and are added to the pan in the order of what takes the longest to cook going in first. The food is jumped, not stirred. In other words, the cook keeps flipping the food over in the pan so all sides of the food cook uniformly. Usually sautéing is done with a small amount of fat (generally oil or butter) in the pan.

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