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Skriven 2006-11-01 20:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: expertise 516
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 -> Don't they teach plating in culinary school?
 HN> One would think it would be a big part of a restaurant's "style" for
 HN> sure.

At the CIA (which Glen and I have been talking about, and which
Burton has discussed earlier) it appears that plating isn't
taught until later on, until the more advanced classes, see
below. Perhaps the chef didn't make it through Skill Development
III! Of course it's possible that the chef had a more interesting
conception, maybe a tower of spun sugar or carrot shavings or
something, and then management, always the villain, said, okay,
you have 2c and 10 seconds of labor per plate, do your best.

--- excerpt from CIA catalogue ---

Advanced Restaurant Cooking**
3 credits

Learn to prepare modern and seasonal dishes in a restaurant setting and
put previously earned skills into practice in the college's American
Bounty Restaurant or Escoffier Restaurant. This course will emphasize
cooking techniques and ingredients used in contemporary and classical
cuisines and cover planning and ordering for production, station
organization, preparation and plating, timing, palate development, and
other production realities of a restaurant

Skill Development III**
3 credits

Continued instruction and skill improvement in fundamental cooking
theories and techniques including the reinforcement of vegetable, rice,
grain, pasta, dry legume, and potato cookery as well as contemporary
sauce cookery. Focus will be on product tasting, station organization,
egg cookery, small sauce production, and protein cookery such as
braising, stewing, roasting, sauteing, broiling, grilling, and
poaching. The use of culinary French terms and food costing will be
reinforced. Students will learn to prepare, simultaneously, several
portions of vegetables, starches, and proteins; construct food
presentations on plates; and evaluate the results. In this class,
time management will be driven by limited production requirements.

--- end excerpt from CIA catalogue ---

 HN> The thought of you holding and firing  an automatic weapons with your
 HN> eyesight would be an event to witness!

Pretty frightening, eh. In order to make me a man, my father
insisted that I learn all about various types of firearms. To
give perspective, this is an example of the way his mind works:
he read someplace that Chateau Margaux was wonderful, so he
bought all sorts of Chateau Margaux (at less than $5 a bottle -
we were not rich, but the public was not smart); he read
someplace that one of the important skills in the latter 20th
century was to be able to disassemble and reassemble an AK-47
in under a minute, so he endeavored to teach me that. I never
got it down past about 2 minutes, but I think that qualifies
as some kind of expertise (I don't know what one LOOKS like
nowadays). It's almost as though he saw the movie Straw Dogs
ten years before it happened.

As far as automatic weaponry goes, I'd probably be more
effective in combat with something I didn't have to aim.
But in real life, I've never fired combat weapons of this
sort in more than single-shot or perhaps single-burst mode,
so never fear.

Did you know that there are firing ranges that allow the
great unlicensed to get their jollies in firing machine guns?
Pretty strange. I never did that - my father was, and, more
frighteningly, still is, licensed to own and operate automatic
firearms. The sad thing is that he didn't pay his fees in '04
(the bill was lost in the clutter on his desk), and when he
finally called BATF to renew, he was allowed to keep his
licence on payment of some modest fine. No eye test, no brain
test, no competency test, nothing. I was very happy when we
finally got the guns out of the house this year.

Wei-Chuan's stir-fried dried squid with dried red peppers
cat: Chinese, seafood, main
serves: a lot

3 Tb soy sauce
1/2 ts MSG
1 Tb sugar
1 ts sesame oil
1 ts Worcestershire sauce
1 ts cornstarch
2 Tb water
4 dried squid (about 1 1/3 lb)
water
1 ts baking soda
6 c water
6 c oil
1/2 c dried hot peppers
1 garlic, chopped
1/2 Tb sherry or rice wine

Combine the first 7 ingredients and set aside.

Soak squid until soft in water to cover and 1 ts
baking soda. Rinse and trim squid. Use only the body tubes.
Cut each tube into 4 strips. Score them in a diamond
pattern; cut them into bite-sized pieces.

Boil water and parboil squid 20 sec. Remove, drain, and dry
thoroughly.

Heat oil to 360F in a kettle. Deep-fry squid 30 sec. Remove
and drain.

Remove 3 Tb of the oil to a saucepan. Heat the oil and
stir-fry garlic and hot peppers until fragrant. Add squid
pieces, the sherry, and the pre-mixed sauce. Toss over high
heat and serve hot.

Source: Wei-Chuan
Posted to FIDO 10-24-96


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