수업일 :

실습 과목 :

인원 및 수업시간 :

9조(학생)+1조(교수)

Time: 10:00 ~ 14:00

음식 작품 :

Ingredients

1 Q'ty

(1인분)

Order &

Divide

Standard & Remark

Bacon Chips(=Pork fat)

15g

1인분(1줄)

Zucchini cubes

10g

Potato cubes

10g

Onions cubes

15g

Carrot cubes

10g

Sweet corn

5g

Green peas

5g

Garlic sliced

1ps

Broccoli (sliced into bite-sized pieces)

2ps

손톱크기로 절단

Toamato paste

25g

분배(X)

*토마토 페이스트는 야채와 함께 볶아줌

Toamato Purre/Whole(Can)

50g

분배(X)

*사용하고 나머지는 냉동고에 저장할 것

Chicken Stock

200ml

Bay leaf

1ps

Boiled pasta noodle(penne or spaghetti)

4g

Olive oil

20ml

Basil dryed

some

Oregano dryed

some

Parmasan cheese

some

Salt & Peeper

some

Bread (Whole)=Morning roll

N/N

1인당 2ps

Catfish meat(=Cod fish)

150g

생선 - 1조당

Bacon(=Pork fat)

15g

1인분(1줄)

Potato cubes

15g

수요일(2학년 1반/ 19명)

유럽피언조리실습, 이기성(교수)

한 조당 1작품씩 완성품 제출할 것(검사 후 시식 할 것!!!)

실습명 :

① Minestrone soup
② Fish Chowder Soup
③

① Minestrone soup

② Fish Chowder Soup

< Chicken Stock>

Chicken/meggi 5g

Water 500ml

White wine(=suju) 20ml

Garlic 5g(1ea)

Onion cubes

15g

Garlic chopping

1ps

Broccoli (sliced into bite-sized pieces)

3ps

N/N

* 손톱크기로 절단

Sweet corn

2g

Green peas

2g

Roux(Flour+Butter 1:1)

15g

분배(X)

Wipping cream(Heavy cream)

80ml

Milk

100ml

Chicken Stock 

50ml

*냉동피바지락(해캄 되어 있음)

 Clam stock

50ml

White wine(=Suju)

30ml

Thyme

some

Parsley dryed

some

Lemon juice

some

Bread (Whole)=Morning roll

N/N

◈ Cooking Method ◈

1. 미네스트로네(Minestrone)
* 이탈리아 전통 스르로서 채소와 토마토를 베이스로 파스타를 넣어 만든 가정식 스타일의 스프

* 원래 전통 미네스트로네는 베이컨이 아닌 "돼지비계"를 넣어 만드는 것이 전통임

2. Fish Chowder Soup
* 차우더스프는 해산물, 감자, 베이컨, 크림 등을 넣어 삶은 스프의 일종이며, 미국이 먼저라고 하지만, 영국이 오리지널임