Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
It was an interesting challenge: sophomore culinary students were asked to create a three course meal where EVERY course featured a vegetable. Everyone tried, but only one team earned all the votes.
Here is the vegetarian menu voted as BEST by Culinary 2 students, designed and presented by Culinary 2 students.
I will post photos of the student’s classroom attempts once the project is closer to being completed.
Everything you need to know to master pizza – the perfect crust, toppings, and sauce to make ’em swoon.
In professional kitchens and among culinary students, mise en place (or mise for short) is essential. This post guides the beginning culinary student through the basics of what it is and how to do it.
There are 18 basic cooking methods involved in most cooking applications. This post doesn’t explain how to DO all of them, but it does provide a brief explanation of each with key terms highlighted. READ THIS FIRST.
There are three big categories of cooking methods and many, many variations. This series of posts serves to give you a big picture on ALL of them, then does a deep dive into a few specifics (with some tasty recipes to go along)
There is more to “who does what” in the professional kitchen than you might think and some important restaurant history behind it. Read on to discover the Culinary Brigade of Wekiva Culinary, adapted from Auguste Escoffier’s 150 year old brigade system.
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.
Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.
Indian cuisine is immense, amazingly varied, and defies most descriptions. Here, we cover the Indian recipes most Americans are comfortable (without pushing the boundaries too hard). Featuring Samosas, Tandoori chicken, Naan bread, Butter chicken, a couple different chutneys, and scented rice.