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Crab Quesadillas

Crab Quesadillas

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Published by Rem-State

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Published by: Rem-State on May 13, 2008
Copyright:Attribution Non-commercial

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Crab Quesadillas
Wk 7 Day 1
Ingredient Mise en PlaceEquipment needed forexecution
1 tablespoon
1
/
2
ounce, 15 g Shortening orlard1 cup 5 ounces, 141 g Masa harina1 tablespoon 7 g All-purpose flour
1
/
2
cup 4 ounces, 115 ml Chicken stock 
1
/
4
teaspoon 2 g Salt
For the Filling
2 tablespoons 1 ounce, 28 ml Vegetable oil
3
/
4
cup 3 ounces, 85 g Onion,
1
/
4
inch (.6 cm)dice
1
/
2
cup 3 ounces, 85 g Tomato, peeled,seeded,
1
/
4
inch (.6 cm)dice1 chile, seeded, finely dice8 ounces 226 g Crab meat (claw or body)several leaves Epazote, chopped (optional)to taste Salt and black pepperabout 2 cups Vegetable oil, for frying
Methodology:
tortillas, pan-fry, chutney
Method directions
1
Mix the lard, flour, and masa harina well.
2
Add the stock (may need a little more) and salt. Knead until the dough is pliableandleaves the sides of the bowl fairly clean.
3
Cover and let the dough rest about 1 hour.
4
Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño.Cook until mixture is soft and begins to dry out.
5
Fold in crab meat and epazote. Correct seasoning. Set aside.
6
Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairlyeasyto peel the paper off one side, fill the tortilla, and use the other sheet of paper to helpfold the tortilla dough around the filling.
RECIPES
299
7
Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and pressedgestogether to seal. Repeat until all stuffing is used.
8
Heat the frying oil to 375°F (190°C).
9
Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels todrain, then serve immediately.
 
Drawn Class Diagram:
 
Electronic PhotoPlatingChef'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
___________________________________________________________________________________________________________________________________________________________________________________________________________________________
Taste/Flavor/Seasoning
___________________________________________________________________________________________________________________________________________________________________________________________________________________________
Logic/Plate presentation
___________________________________________________________________________________________________________________________________________________________________________________________________________________________
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