Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
There are three big categories of cooking methods and many, many variations. This series of posts serves to give you a big picture on ALL of them, then does a deep dive into a few specifics (with some tasty recipes to go along)
There is more to “who does what” in the professional kitchen than you might think and some important restaurant history behind it. Read on to discover the Culinary Brigade of Wekiva Culinary, adapted from Auguste Escoffier’s 150 year old brigade system.
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.
How to cook fresh and dried pasta; how to sauce pasta; History and background; Recipe lists
Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.
Flavor Profiles When we talk about the "flavor profile" of a particular dish, we are talking about ALL the sensations we experience when eating it - not just its taste or its aroma or its…
Indian cuisine is immense, amazingly varied, and defies most descriptions. Here, we cover the Indian recipes most Americans are comfortable (without pushing the boundaries too hard). Featuring Samosas, Tandoori chicken, Naan bread, Butter chicken, a couple different chutneys, and scented rice.
French food has a reputation for being hard, fussy, and delicate. NOTHING could be further from the truth. Classic French dishes are all about maximizing flavor and most of the “best” recipes are
Stuffed Bell Peppers 6 bell peppersFor Pan Sauce3 cups chunky tomato sauce1/2 onion (very thinly sliced)1 cup beef broth½ teaspoon red pepper flakesFor Filling1½ pounds ground beef1½ cup medium grained white rice½ onion (diced fine)1½…