Chapter 7 Entres. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;. | Entrées 7 Learning Objectives Understand the importance of portion size in entrées. Explain how to balance the different components of a complete entrée, especially in terms of protein. Describe the role of proteins in ethnic entrées. Compose entrées that fit into healthy diets. 1 Recipes for Activities The following slides include recipes that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Lasagna Di Carnevale Napolitana Recipe From The Professional Chef, 9th Edition Ingredients 10 oz/284 g dried lasagna noodles 10 oz/284 g Italian sweet sausage 14 oz/397 g ricotta 12 oz/340 g grated Parmesan 3 eggs 3⁄4 oz/21 g chopped parsley Salt, as needed Ground black pepper, as needed Freshly grated nutmeg, as needed (optional) 1 qt/960 mL Bolognese meat sauce 1 tbsp/15 mL olive oil 10 oz/284 g mozzarella, thinly sliced or shredded Makes 10 portions Steps: 1. Bring a large pot of salted water to a boil. Add the noodles and stir well to separate. Cook until tender but not overly soft, about 8 minutes. Drain the noodles at once and rinse with very cold water. Drain again and reserve. 2. Cook the sausage on a sheet pan in a 350°F/176°C oven, about 15 minutes. Remove the casing from the sausage, if desired, and slice thinly. Reserve. 3. To make the cheese filling, combine the ricotta, 4 oz/113 g of the Parmesan, the eggs, and parsley. Season with salt, pepper, and nutmeg, if using. Mix well. 4. Spread a small amount of the meat sauce on the bottom of an oiled half hotel pan. 5. Lay in some of the noodles, overlapping them no more than ¼ in/6 mm. Do not allow the noodles to fold up the sides of the pan. 6. Spread the cheese filling about ¼ in./6 mm thick, then add a layer each of sausage, sauce, mozzarella, and a sprinkle of the remaining Parmesan. Continue layering the ingredients in this manner, reserving a portion of sauce and Parmesan for the top. Finish with a layer of noodles. 7. Cover with the reserved sauce and top with the . | Entrées 7 Learning Objectives Understand the importance of portion size in entrées. Explain how to balance the different components of a complete entrée, especially in terms of protein. Describe the role of proteins in ethnic entrées. Compose entrées that fit into healthy diets. 1 Recipes for Activities The following slides include recipes that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Lasagna Di Carnevale Napolitana Recipe From The Professional Chef, 9th Edition Ingredients 10 oz/284 g dried lasagna noodles 10 oz/284 g Italian sweet sausage 14 oz/397 g ricotta 12 oz/340 g grated Parmesan 3 eggs 3⁄4 oz/21 g chopped parsley Salt, as needed Ground black pepper, as needed Freshly grated nutmeg, as needed (optional) 1 qt/960 mL Bolognese meat sauce 1 tbsp/15 mL olive oil 10 oz/284 g mozzarella, thinly sliced or shredded Makes 10 portions Steps: 1. Bring a large pot of salted water to a boil. Add the noodles and stir well to separate. Cook .
