September 29, 2018 How to make How to make Gruyere Béchamel

 Ingredients

.  One cup of unsalted butter
.  One cup of all purpose flour
 .  3/4 cup of Dijon mustard
. 3/4 gallon of whole milk
.  Freshly grated nutmeg
.  5 cups shredded cheese - Gruyere
. Coarse Salt and freshly ground pepper

 Directions

.  Melt the butter in a medium sauce pan over medium heat until foamy.
. Add flour and cook stirring frequently until mixture is Pale  golden and has a slightly nutty  aroma about five minutes .
. Stir in Dijon.
.  Whisking  consistently,  so pour in milk and whisk until smooth
.  Cook over medium high, whisking often along the bottom of the pan, until boiling about 7 minutes
.  Reduce heat to maintain a simmer
.  Add nut Meg and cook stirring occasionally until sauce thickens to the consistency of thin yogurt about 10 minutes
. Stir  in the shredded cheese
.  Season with salt and pepper
.  Enjoy !!!!

September 28, 2018 Field trip today

 Students from the Culinary Arts & Hospitality Management Institute's 3D Program are excited to serve this afternoon! Special thanks to our sponsor Whole Hog Cafe North Little Rock for today's delicious lunch!  

                 

September 28, 2018 Honey Extraction 101

  Honey extraction 101

\. 2\-3 voluntolds to open hives
\. Rest =1/2 will spin Honey
\. 1/2 will help
\. You can grow and raise 🐝 in your backyard
\. Have plenty of water for the 🐝  they need it to
\. 🐝 need flowers to pollinate\.
\.Some 🐝 live in hives others live outside
\. Classes to raise 🐝 are in Benton and Little Rock \- highly recommended by Lipsmeyer
\. Can be very expensive when buying and making a hive
\. 🐝 Queen cost around $200\.00 but whole hives's you can make for free with wood
\. Can buy 🐝 in Cabot
\.There's no expiration date on honey
\. Have a lab to get honey from 🐝
\.Get half QT jars to put pure and raw honey in
\. Honey will taste different when you harvest it depending on the season\. Color will change as well\.

Things I have made in Basic Pastry class

 


Week 1: Carrot Cake Cookies

Week 2: Home made Apple Pie 

Week 3:  chocolate cream puffs and chocolate eclairs 

September 14, 2018 work Experience

September 14, 2018 Today I️ got to help out in Chef Jolie’s Food 3 Class. We got to Make Pirogies with kale and sweet potato. I️ also got to help other students gather up the ingredients for the pork chops that we were going to be serving. I️ even got to help student makes the sauce for the pork chops!!!

Cooking Tutorial: Bread making Methods