Day 29: Vegetables: Glazing, Mushrooms, Caramelization
Class length: 4 to 6 hours | Student Name: ____________________ | Date: ____________
Glazing
Cut vegetables uniformly for even cooking, then reduce a small volume of liquid into a cohesive glaze that coats and clings; diagnose and repair a broken butter-based glaze by adding a small splash of water and re-emulsifying at a vigorous simmer. 1
Mushrooms
Select, clean, cut, and cook mushrooms for deep browning by managing their water content: cover to steam and purge water, then uncover to evaporate and sear, finishing with fat/aromatics and a brief deglaze. 4
Caramelization and browning
Explain and apply the difference between:
Caramelization (sugar breakdown into many new compounds) 5
Maillard reaction (proteins/amino compounds reacting with reducing sugars; outputs depend on heat, moisture, and water activity) 6
Execute classic caramelized onions using pan width, stir/scrape technique (incorporating fond), and controlled deglazing to prevent scorching. 5
Safety objectives
Students can demonstrate:
Food-safety fundamentals (clean, separate, cook, chill)
Use correct handwashing and surface sanitation; use separate boards/utensils for produce vs raw proteins in mixed kitchens; and keep foods out of the temperature “danger zone.” 7
Time/temperature control
Apply the “danger zone” concept (40°F–140°F / 4°C–60°C) and the 2‑hour rule for perishables; cool leftovers quickly in shallow containers. 8
Allergen awareness
Identify and manage risks from dairy (butter/cheese), gluten (galette dough), and alliums (onion/garlic); prevent cross-contact at shared stations.
Lesson structure, stations, and timing variants
Classroom setup
Each station assigns roles that rotate by dish:
Knife & mise lead (prep accuracy, speed, waste control)
Heat lead (burner control, cover/uncover timing, deglazing)
Seasoning & plating lead (acid/salt balance, tasting notes)
Required equipment
Per station: 12‑inch skillet with lid (for steaming mushrooms and controlled glazing), chef’s knife, board, wooden spoon/spatula, tongs, measuring tools, sheet pan for holding mise. 1
Shared: oven (for galette), parchment/sheet pans, towels/sanitizer system; optional salad spinner to dry washed mushrooms efficiently.
