活動日期:106年3月28日~31日
授課講師:李偉捷 師父
活動對象:餐飲科二年級學生
活動主題:105-2餐飲科優質化計畫-外廚示範
| Almond milk , bone marrow ,mussel broth -almond milk . mussel broth. Kelp oil. Bone marrow fat. Parsley oil .lemon jus |
| Mushroom, almond & sourdough -mushroom broth. Almond sauce. Port mushroom. lemon jus. Sourdough |
| Beef, smoked razor clams, radish -beef. Razor clam. Burnt wood oil. horseradish cream. Cherry radish. Herb |
| Leek ,born marrow, ginger sauce -leek. Bone marrow fat. Ginger sauce. mullet roes. Parsley oil. Herb |
| Scallop, kohirabi, dill -scallop. Kohirabi. Dill oil. Mussel cream. Lemon dressing |
| Duck, kale & apple glaze -duck. Kale. apple jus. Smoke plum. Brown butter |
| Lobster, sour potato & pepper oil -lobster. Sour potato foam. Caramelized yogurt. Pepper oil. Herb |
| Fish, pine shoot & leek -fish. Leek. Ginger sauce. Pine shoot. Herb |
| Duck, beet& pickles -Duck. Beet. Duck fat. Duck jus. Lemon jus. Pickles |
| Pigeon breast, sorrel & smoke marrow -pigeon. Sorrel. Bone marrow. Pigeon jus. beet |
