For Rising 6th–12th Graders
Building off what was learned in Intro to Cooking, we will tackle some elements of advanced cooking. On day one, we will make homemade pasta with pasta sauce and meatballs. Day two will be an introduction to the French mother sauces, wherein we will learn about roux. By roasting and pan-searing pork tenderloin, we will create a volute/Espanola using the pan drippings. Day three will see us creating puff pastries (pate feuilleton) such as croissants. On the fourth day, we will make chocolate gateaux with ganache or buttercream frosting. We will cap off our advanced studies by looking again at roux, which leads to the French mother sauce béchamel/mornay. Employing modernist cuisine and preparing for the studies in Food Science, we will use sodium citrate as our base for a modified mornay and compare the results against the traditional method.