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We typically have pounds and pounds of carrots left over after having the freshman students practice their knife cuts. The freshmen cut julienne, batonnet, small, medium, and large dices, brunoise and oblique. We can easily go through 30 pounds in a cycle. What to do with all those carrots? Well, we can certainly use them in salads for the restaurant, or blanch and shock different dices to use in soups and stews. Better yet, shred them up and turn them into carrot cake.
We typically have pounds and pounds of carrots left over after having the freshman students practice their knife cuts. The freshmen cut julienne, batonnet, small, medium, and large dices, brunoise and oblique. We can easily go through 30 pounds in a cycle. What to do with all those carrots? Well, we can certainly use them in salads for the restaurant, or blanch and shock different dices to use in soups and stews. Better yet, shred them up and turn them into carrot cake.
This year with so many students competing in the SkillsUSA Connecticut Commercial Baking competition, there has been a lot of practice piping shell borders and making buttercream roses. We decided to dress up our carrot cakes with some spring colors to show off their skills!
This year with so many students competing in the SkillsUSA Connecticut Commercial Baking competition, there has been a lot of practice piping shell borders and making buttercream roses. We decided to dress up our carrot cakes with some spring colors to show off their skills!
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