Week 6: Meats

Small Wares and Utensils used: Loaf pan


Roasting pan

China cap

Sauté pan

Large Skillet

Stock pot

Melon Baller

Personal Observations: This week we worked with various kinds of meat. Chef gave us the option of making slight variations to the Grilled Lamb Chops. In my group we did a garlic-rosemary marinade for the Lamb Chops, and I was able to get great grill marks on the meat. Chef also had some ground bison meat for the groups that wanted to try and do something extra with it. So I made a classic meatloaf, and it turned out amazingly well. My group also had Venison instead of Beef for the Stew, and it was really nice to have that contrast in flavors from the other groups. Chef made the Roasted Prime Rib and barbeque ribs for us because there just wasn’t enough meat requisitioned for each group to really cook with.

I really enjoyed the flavors of the lamb, venison, and bison meats over that of beef and veal. They all seemed to be more tender and flavorful.

The two potato dishes were by far the most difficult of the dishes made. Trying to get a perfect potato ball for the Parisienne potatoes was more difficult than making tournes for the Chateau Potatoes.

Chef comments: Chef said that everything thing we made had good texture and flavor, the seasonings were well balanced. Our potatoes had a crispy exterior and fluffy interior. Everything was cooked perfectly.