수업 날짜(청구일) : 

실습 과목 :

실습인원 및 분반 : 

음식 작품 :

실습명 :

Ingredients

1 Q'ty

(1조당)

Order Q'ty

(주문량)

Unit

Standard & Remark

Chicken bone

200g

* 닭 1마리를 1/2로 절단하여 준비한다.

Chicken foot

100g

Pepper whole

some

Bay leaf

some

Vegetable etc(White color)

some

Onion, Celery, Caper

some

Chicken Base

some

Flour

100g

Butter

100g

Oli

4ml

Potato

1ea(200g)

Leek

80g

각조 2줄기

Onion

50g

각조 1/4ea

Bacon

1ea

Cheddar cheese

1ea

Whipping cream

50ml

Mlik

50ml

Chicken stock

200ml

Roux

some

Salt & Pepper

A. Crutong

2024년 11월 18일 월요일 2024년 11월 20일 수요일

서양조리실습, 이기성(교수)

월요일(11반, 13명, 6조) / 수요일(12반, 14명, 7조)

각 조당 음식 1개씩 제출 후 시식할 것

① Chicken stock and Roux

② Potato soup with cheddar cheese and leek

② Roux

③ Potato soup with cheddar cheese and leek

④ Crutong and Herb Cheddar Crutong

① Chicken stock(1&2조 한꺼번에 준비)

③ Crutong and Herb Cheddar Crutong

1&2조당 한 번에 끊여서 준비요망

(1&2조당의 식재료임)

Bread square(1cm*1cm)

1ps

Butter

Parsley dry

Oregano, Basil Dry

1ea는 막대형 스타일과 1개는 치즈형

Bread 

2kind of crutong

Cheddar Cheese

1ps

Butter

Parsley dry

◈ Cooking Method ◈

1. Soup(스프)

 끓는 물에 채소와 육류 및 채소 등을 삶아서 육수가 우러나올 때까지 만드는 서양식의 국의 일종.

B. Herb Cheddar Crutong=Melba toast

 ① 맑은 스프(Clear soup) - 부용(bouil on; 고기 살+야채 국물), 콩소메(consommé; 오랜 시간동안 맑은 고기 국물)
 ② 걸쭉한 스프(Thick soup) -  포타주(potage; 퓌레나 루를 넣느냐에 따라 농도 조절)

 Soup라는 단어 자체는 빵을 찍어서 먹던 스튜와 스프의 일종을 아우르는 "sop"에서 유래됨

 오리지널 스프는 퓌레만을 가지고 끓이는 것이 원칙임(근대에 와서 우유+휘핑크림이 첨가됨)

crouton이라는 단어는 프랑스어 croûton에서 유래되었는데 , 이는 "껍질"을 의미하는 croûte 의 축소형
*멜바 토스트(Melba Toast): 식빵보다 얇게 슬라이스하여 구운 것

2. 크루통(Crutong)