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Week 8

  • dcm0062
  • Oct 5, 2021
  • 3 min read

Updated: Oct 6, 2021

Broiled Cod, Hollandaise Sauce, Glazed Carrots, and Risotto

Prior Knowledge

My knowledge of the dishes at hand this week in was premature. I have knowledge with cooking cod but I have never broiled this fish before. I have never created hollandaise sauce but over the summer I watched a professional cook hollandaise sauce all the time. I've never cooked glazed carrots before but that seems pretty simply so I'm not too worried about that. Similar to the glazed carrots, the risotto isn't scaring me a whole lot since I have cooked very similar dishes.

Menu for the Day

Broiled cod

Hollandaise Sauce

Glazed Carrots

Risotto

Method of Cookery

For this lab we will be broiling seafood which is a quick method of cooking. Broiling is a dry cooking method and is very similar to grilling. The difference between broiling and grilling is the heat in broiling comes from the top and the heat while grilling comes from the bottom.

Learning Objectives

Identify the structure and composition of fish.

Prepare seafood for cooking - broiling

Prepare a hollandaise sauce.

Method of Cooking

Broiled Cod

For the cod we will be utilizing the method of cooking know was broiling. This is often conducted in an oven. But, we aren't baking the fish, we are broiling. The disparity between the two is that broiling is only being cooked from above.

Hollandaise Sauce

For this sauce we will be using the stove top to cook this amazing sauce. With this sauce especially, it is critical that it doesn't break, this will ruin the sauce. Once the work on the stove top has been completed we will begin to form an emulsion. Emulsion means to disperse fat in water which normally don't mix. Emulsion refers to mixing ingredients that normally don't mix.

Glazed Carrots

We will be sautéing the carrots in a pan to allow for them to sweat. Once this is completed we will turn the heat down an allow the carrots to become tender.

Risotto

We will be using the method of simmering to cook the risotto. We will simmer the stock and sauté the vegetables in a pan to create a wonderful dish.

Research of Dishes

Origin/History

Broiled Cod

The first believed utilization of a broiler for cooking food was in 1930 with a Rock Cornish of hybrid chicken. Other than that invention, the first ever broiled dish is unknown. Since then many different dishes are cooked using this method.

Hollandaise Sauce

Hollandaise sauce has been around for a very long time. It originated in France like many other wonderful dishes. In 1651 this recipe was recorded as a "Sauce Isigny" in Francois Pierre La Varenne's cook book.

Glazed Carrots

The origin of glazing food can be traced back to the medieval British period. The exact year it was created is unclear but ever since then, this method of cooking has exploded.

Risotto

Risotto history begins with emergence of rice in Italy. Once rice was introduced into Italy, those Italy chefs got to work to create a fabulous dish. This dish is now world renown for how delicious and rather easy it is to cook.

Variations

Broiled Cod

The cooking method behind broiling cod is always consistent with every recipe. But, there are many variations on how to broil cod due to different types of seasonings and different results you expect to get out of broiling.

Hollandaise Sauce

Hollandaise sauce has five derivatives to this amazing sauce. This adds many different variations to how hollandaise sauce can be used and how you can go about cooking its derivatives. In turn, there is almost an infinite amount of possibilities.

Glazed Carrots

Similar to broiled cod, glazed carrots have the cooking method in common but other than that everything is up to the chef. A huge variety of seasonings and ingredients can be added to changed glazed carrots.

Risotto

Risotto is an extremely versatile dish due to the amount of different ingredients can be added. The main similarity about risotto is the rice, you gotta have rice to make risotto but after that any ingredient can be added.

Recipes

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Plan of Work

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Plate Representation

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Citations


About broiling. (n.d.). Retrieved October 05, 2021, from https://ifood.tv/method/broiling/about



The history of risotto. (2017, June 19). Retrieved October 05, 2021, from https://viaverdimiami.com/the-history-of-risotto/


Paris.hawaii, & Paris.hawaii. (n.d.). The history of hollandaise sauce - paris.hawaii. Retrieved October 05, 2021, from https://connect2local.com/l/518617/c/624080/the-history-of-hollandaise-sauce






 
 
 

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