220 EVALUATION

Name ___Molly Crenshaw____ Unit ____4_____

MENU

MEAL International

Ham Croquettes
Gazpacho
DINING TIME ____

O
MARKET ORDER - Correct and on time
RECIPES (full page)
Challenging
Coordinate with specific meal
VARIETY of Color, Flavor, Texture, Temperature

Sources
Active + Passive = Total
Yields Serving Sizes

D
PREPARATION
Coordinated

Waste?

Linens/Meal service?
Lab skills what was learning experience?

Lab execution

E
CLEAN-UP SPECIFIED?
Kitchen during prep

Dishwasher
After meal

CHRONOLOGICAL LIST
TIME
9:30
9:30
9:40

WHO

WHAT

1 and 2
3 and 4

SPECIAL INSTRUCTIONS

Get ingredients and start ham croquettes

Get ingredients and prepare for gazpacho

3 and 4

Start gazpacho in food processor

9:50

1 and 2

9:55

3 and 4

10:00

1 and 2

Prepare egg and bread crumbs and plate with paper towel

10:00

3 and 4

Heat oil and take out filling

10:05

all

Fry croquettes, putting as many as possible into the pan/skillet

10:30

all

plate 2 croquettes and small bowl of gazpacho

WHO/TIME

Put filling in freezer and help clean/with gazpacho

Mix the other ingredients and put in fridge

PLATING DIRECTIONS
WHAT/AMOUNTS
UTENSIL/LINENS

CLEAN-UP INSTRUCTIONS
WHO/TIME

WHAT
Ham Croquettes

GARNISH

Active time: 20 min

Passive time: 20 min
Total time: 40 min
Yield: 24 croquettes
Ingredients
4 Tbsp butter
4 Tbsp olive oil
cup onion, finely chopped
14 Tbsp flour
1 cup whole milk
12 Tbsp ham, finely chopped
1 cup mozzarella cheese
4 eggs
3 cup breadcrumbs
parsley sprigs for garnish
Salt and pepper to season
Directions
1. Heat butter and oil in medium saucepan over medium heat until butter has melted. Add
onion; season with salt and pepper
2. Cook, stirring occasionally, until onion is translucent, about 3 mins.
3. Add flour, cook, stirring, 1 min. Whisk in milk and cook 3 mins while stirring. Whisk in
ham and 2/3 cup cheese. Season with salt and pepper if desired. Spread mixture onto a
baking sheet and let cool completely.
4. Whisk together eggs in shallow dish. Stir together breadcrumbs and remaining cup
cheese in a separate shallow dish. Scoop tablespoons of cooled mixture and shape with
floured hands into 2-inch ovals. Coat each oval in beaten egg, then in breadcrumb mixture.
Transfer to baking sheet lined with parchment paper.
5. Heat 2 inches oil in a large, heavy stockpot until it reaches 375 degrees.
6. Fry croquettes, a few at a time, flipping once, until dark golden brown; 1 to 2 minutes.
Use a slotted spoon to transfer croquettes to paper towel to drain.
Recipe courtesy of The Best 100 Spanish Recipes

Gazpacho
Active time: 20 min

Passive time: 15 min

Total time: 35 min
Yield: 24 servings
Ingredients

4 hothouse cucumber, halved and seeded, but not peeled

4 red bell peppers, cored and seeded
4 red onion
4 garlic cloves, minced
12 cups tomato juice
1 cup white wine vinegar
1 cup good olive oil
2 tablespoon kosher salt
4 teaspoons freshly ground black pepper

Directions
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
Put each vegetable separately into a food processor fitted with a steel blade and pulse until
it is coarsely chopped. Do not overprocess!
2. After each vegetable is processed, combine them in a large bowl and add the garlic,
tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill until cool before
serving. The longer gazpacho sits, the more the flavors develop.
Recipe Courtesy of The Barefoot Contessa Cookbook

1. Demo
2.
3. Heat 1 Tbsp butter and 1 Tbsp olive oil in pan until butter has melted
4. Add the onion (1/8 cup, already measured and chopped) and cook until translucent (about 3
minutes).
5. Add 3 Tbsp flour. Mixture will be really thick. Whisk in 1/3 cup milk (already measured) and 1/8
cup cheese (already measured) and 3 Tbsp ham (already measured). Sprinkle with salt and pepper.
6. On a baking sheet with parchment paper, spread mixture on it and put in fridge (freezer) while
preparing breading.
7. Whisk 1 egg in small bowl and add cup cheese.
8. In a separate bowl, put in cup breadcrumbs.
9. Heat oil (enough for half the croquettes to be submerged) on medium heat.
10. Take out cooled mixture and shape into ovals with floured hands.
11. Coat each oval in the egg and cheese mixture, making sure the entire croquette is covered.
12. Then coat them with bread crumbs, again, making sure the entire croquette is covered.
13. Place them in the heated oil and wait for them to fry. You can fry as many that will fit in the pan at
a time.
14. Use tongs to flip them
15. You want them to be golden brown, but more on the darker side. They tend to stay together
better if they are darker. Dont check the bottoms too much because then it will fall apart.
16. Take a plate and put paper towels over it. Once the croquettes are done, use a slotted spoon to
take them out and place on the plate. This allows the excess oil to drain off.
17.

Serve on plate with little cup of gazpacho.