American Cuisine - AE FOOD 104
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The focus of this class will be on regional American cuisine. Students will learn all aspects of food preparation such as sauteing, simmering, poaching, broiling and pan frying. The first part of the class will be dedicated to an overview of American cuisine and the second part of class will be hands-on cooking. Recipes will be reviewed and assigned to students in groups based on their cooking knowledge. Each group will include students who have some knowledge of cooking as well as those who are new to the kitchen. Each group will be assigned a different recipe identified with a specific region - Clam Chowder will be representative of New England, chilies and peppers with the American Southwest, etc. Groups will share their dishes with the class so that everyone will have a sampling of American cuisine. We will also discuss wines and suggestions for wine pairing.
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