Intro Seven: Culinary Chronicles, Capers & Canards

In the soup unit I learned a lot. My group had some common mistakes. My group needed to make sure to read the directions more carefully. Our mise en place for the first soup, cheddar chicken chowder, was cheddar, chicken, corn, red pepper, potato, onions, garlic, and broth. The knife skills unit helped us a lot. I got to cut up the peppers and chicken the correct way, while the rest of my group split up and cut up the other ingredients. I cut up the chicken too big though. It wasn’t that bad that the chicken bites were too big, but it would have been nicer to have them smaller in the stock. Since they were so big they took out the other tastes in the stock. Another taste issue was we put too much pepper in the stock. Some of us didn’t know that we were supposed to cut the recipe in half. Leading back to following the directions. While making this stock, we were sweating the onions and peppers. But we sweated them for too long. The red peppers became a little too crispy. The half burnt chopped peppers made the stock have a distinct taste to it. This soup could have been less liquidly. In the second soup it was very liquidly. In this Vegetable pureed soup we added carrots, onions, celeries, red peppers, and shredded chicken. Then the entire mise en place was blended together. At the end of the soup we garnished the soup with shredded cheddar and crotons. The cheddar and crotons really gave an extra taste to the soup. The crotons became warm and filled with soup. Our mistake for this recipe would be that we added too many carrots. Also we did not add enough vegetables.-Jaimy F.