Slow cooked greensTasting Journal/NotebookWk# 3 Day 1
Ingredient Mise en Place Equipment needed forexecution
2 bunches of mixed greens¾ cup bacon ¼ in dice½ cup celery ¼ in dice2 cups onion ¼ in dice1 cup green bell pepper ¼ in dice1 hamhock2 tbs red wine vinegar1/8 ts red pepper flakes1 cup water
Methodology
Boil
saute
Time line / Method directions
1.Pick over the greens to remove any tough stems, veins, and yellowleaves, wash and drain thoroughly.2.Cut into 2 in pieces and set aside3.Cook the bacon over medium high heat until fat has been renderedbrown but not crisp.4.Add the celery and onion and bell pepper and cook for 5 minutes5.Reduce to medium heat and add the greens. Cover and cook, stirringoccasionally until the greens are wilted about ten minutes.6.Add the hamhock vinegar and red pepper flakes cover and cook 15minutes7.Add the water, cover abndf simmer for 1 ½ hours stirring occasionally,and correst seasoning.
Drawn Class Diagram:
Electronic PhotoPlating
Chef's constructive critique
Page 2
This is the area where non- graded Assessment and Self Assessment occurs; where the learning is realized.
Chef Constructive CritiqueAppearance
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Taste/Flavor/Seasoning
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Logic/Plate presentation
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What did I learn today regarding this dish (use back of Page asneeded.Successes, failures, Time line issues, Adjustments
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