Student Name and ID#______ LAB Week#____3___

Student Name and ID#___________________

Student Name and ID#__________________________________
Student Name and ID#__________________________________
Timeline Local and Sustainable Cuisine

Ingredient List

Heirloom Winter Squash with

New Brunswick Fish Cakes
1 recipe Court Bouillon
250 g Salmon Atlantic filet
raw
150 g Cod salt dried
60 ml Oil vegetable
1 ea Onion
4 pc Eggs
4 sprigs Savoury Summer herb
4 sprigs Tarragon
100 g Potato waxy
250 g Bread
500 ml Milk
100 g Flour all purpose
60 g Horseradish
Salt
Pepper
Acadian Mustard Cream
750 ml Fish stock warm
70 g Flour all purpose
70 g Butter unsalted
2 pcs Bay leaves
2 sprig Thyme
2 sprig Parsley stalks
10 ea. White peppercorn
30 ml Mustard grainy
Canadian
250 ml Cream heavy 35%
Crème Fraiche
60 ml Buttermilk
300 ml Cream heavy 35%
5 ml Lemon juice
Apple Butter
500 g Squash heirloom
160 g Onion
80 g Carrot
80 g Celery
2 pc Apple Granny Smith
30 ml Apple butter
2 litre Chicken stock
2 pcs Bay leaves
2 sprig Thyme
2 sprig Parsley stalks
10 ea. White peppercorn
Salt
Pepper white ground

Cheese Oat Biscuits

50 g Sugar white 350 g Flour bread 95 g Butter
6g Salt 150 g Flour cake Egg wash
3 ea Egg 25 g Baking powder 25 g Oat
250 g Milk 50 g Cheese

Equipment List
oven Pan mixer
parchment Brush strainer
strainer Knife Cutting board

Timeline
Hour 0:00 Open the oven and set it to 200 degrees Celsius. Prepare ingredients and
1 handle. Sift bread flours cake flours and baking powder. grated butter and
cheese. Mix milk, sugar, salt and eggs together. Set aside.
0:15 First bread flour, cake mix and baking powder are mixed in a blender.
Secondly add the ground butter and cheese. Last add a mixture of milk,
sugar, salt and eggs. Mix until a dough is formed.
Mix pumpkin, onion, celery, carrot and apple together. Place in a baking
pan and bake in the oven until golden.
0:30 Roll into 3 cm thick and cut into 12 pieces. Wash it with an egg brush and
oat powder and put it in the oven.

Work Station Number:________________ Lab: Week_____

StudentName and ID#______ LAB Week#____3___
StudentName and ID#___________________
StudentName and ID#__________________________________
StudentName and ID#__________________________________
Remove the golden pumpkin, onions, celery and carrots from the oven.
Transfer to a stockpot. Add Chicken stock and sauce bag and simmer for 30
minutes.
0:45 Clean salmon Atlantic filet raw and cod salt dried and mince finely. Heat
court bouillon, Poach salted cod until tender and rehydrated. remove cod
and flaked into pieces. Add flaked fish to minced raw fish.
Hour 1:00 Add the fried onions, Summer and Tarragon to the fillet and mix. Then an
2 egg, horseradish, breadcrumbs and potatoes are seasoned with salt and
pepper.
1:15 Take out Cheese Oat Biscuits.
When pumpkin, onion, celery and carrot are boiled into a thick paste, filter
is used. Finally, add apple butter to season.
1:30 A mixture of onions and fish fillets is made into a small eight-centimeter
cake and wrapped in breadcrumbs. Fry the fish cake in medium heat in a
casserole until the golden crispy.
1:45 Melt butter in a pan over medium heat. Add flour to melted butter and
cook until golden hair. Add Fish stock and sauce bag and simmer for 30
minutes.
Hour 1:00 Use a conical filter to filter the sauce. Transfer to a pan for low-temperature
3 heating. Add cream to adjust the consistency of the sauce. Finally, add
mustard and seasoning.
Add thick cream to the pan and heat over low heat. Heat to 38 C. Remove
and add buttermilk
The strain was thickened overnight by a conical filter lined with cheesecloth.

Hour 3.0 Place food on a plate and decorate it. Show the finished product to the chef.
4
3.5 Cleaning Tools and Cleaning station.

4.0 Ending class

Work Station Number:________________ Lab: Week_____