Southern Succotash

Tasting Journal
/Notebook
Wk# 3 Day 1

Ingredient Mise en Place

Equipment needed for
execution

2 cups baby lima beans
2 tbs Bacon ¼ in dice
2 tbs butter
1 cup corn kernels fresh
3 tbs shallots chopped
1 cup hominy canned and drained
2 tbs dry white wine or chicken
stock
½ cup heavy cream
1 tbs parsley chopped
Methodology

 Par boil
 saute
Method directions
1. Parboil the lima beans 1 minute until just tender. And then drain.
2. Over medium heat, render the bacon until crisp and add half the butter
3. Add the shallot and cook for 2 minutes or until soft. Add the corn and
cook 3 minutes longer until the corn is tender.
4. Add the hominy and lima beans and stir to combing
5. Add the white wine and cook 3-5 minutes to reduce most of the liquid.
6. Add the cream and reduce until it begins to thicken.
7. Stir in the remaining butter. Season with salt and pepper, and toss in
the parsley.
Drawn Class Diagram:
Plating

Chef's constructive critique

Electronic Photo

Page 2
This is the area where non- graded Assessment and Self
Assessment occurs; where the learning is realized.
Chef Constructive Critique
Appearance
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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 as
needed.
Successes, failures, Time line issues, Adjustments
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