Notes, summaries, assignments, exams, and exercises for Visual arts and art education for Other courses

Vodka Rickey

Ingredients:

• 2 ounces vodka
• 1 ounce lemon juice
• 1 cube of ice

Preparation:

1. Use a medium glass.
2. Top with soda water (Cristal or Perrier).
3. Garnish with a slice of lemon.

Vodka Saline

Ingredients:

• 1 ½ ounces of vodka
• Lemon juice
• Grapefruit juice
• Salt

Preparation:

1. Frost a round (ball) glass with lemon juice and salt.
2. Add the vodka and 2 or 3 ice cubes.
3. Top with grapefruit juice.
4. Garnish with a lemon peel.

Vodka Sour

Ingredients:

• 2 ounces vodka
• ½ ounce lemon juice
• ½ ounce simple syrup

Preparation:

1. Combine ingredients in a shaker with ice.
2. Shake well, strain into a half-filled glass.
3. Top with soda water, seltzer, Cristal, or Perrier.
4. Garnish with a slice of lemon.
5. Serve with straws.

Vodka Sour Special

Ingredients:

• 2 ½ ounces of vodka
• ½ ounce Campari
• ½ ounce cherry

Aim: Refraction Through a Glass Prism

Materials Required

• A drawing board
• A few drawing pins or cello-tape
• A glass prism
• A few sharp-pointed all-pins
• Three sheets of white paper
• A measuring scale
• A pencil and a protractor

Theory

1. Let ABC be the principal section of a glass prism with a refractive index ‘n’. The angle ‘A’ is the refracting angle of the prism.

2. When a ray of light PQ from a rarer medium is incident on a refracting surface AB, it gets refracted and bends towards the normal to the plane face of AB. Here, the ray of light is entering from air to glass and is refracted along QR.

3. In the figure:

• PQ – Incident ray
• QR – Refracted ray
• RS – Emergent ray
• ∠i – Angle of incidence
• ∠e – Angle of emergence
• ∠A – Angle of prism
• ∠r

Crispy Fried Calamari Recipe

Ingredients

• 1 large squid, cleaned
• 170g all-purpose flour
• 200ml sparkling water
• 2 large eggs
• 1 lemon
• 8g baking powder
• Olive oil, for frying
• Salt, to taste
• Fresh parsley, for garnish

Utensils

• Chef's knife
• Spoon
• Deep frying pan or pot
• Skimmer or slotted spoon
• Mixing bowls

Steps

1. Clean the squid: Thoroughly clean the squid, removing their heads and ink sacs. Rinse well under cold water.
2. Heat the oil: Heat olive oil in a deep frying pan or pot to 350-375°F (175-190°C). It is advisable to fry in small batches to maintain oil temperature and ensure crispiness.
3. Prepare the squid: Cut the cleaned squid bodies into rings.
4. Dredge and coat: In a bowl, combine flour, baking powder, and a pinch of salt. In another bowl, beat the eggs with sparkling

Appetizers

• Traditional French Escargot Bourguignon 13.

  Served in shell with herb garlic butter.

• Black Pearl American Paddlefish Caviar 85.

  Traditional garnitures and crème fraîche.

• Duo of King Salmon & Yellowfin Tuna Tartare 15.

  Fresh herbs, lemon, capers, sun-dried tomato, and crème fraîche.

• Warm Walnut-Crusted Goat Cheese 13.

  Grapes, peppered honey, and walnut raisin bread.

• Housemade Gnocchi 14.

  Organic vegetables, wild mushrooms, and Parmigiano-Reggiano.

• Lightly Smoked Chicken Ravioli 16.

  Beurre noisette, brunoise vegetables, Parmigiano-Reggiano, and wine sauce.

• Veal Sweetbreads 17.

  Smoked pancetta, braised endive, and black truffle sauce.

Salads & Soups

• Organic Golden Apple Salad 12.

  Belgian endive, frisée, and arugula with sherry vinaigrette,

Basic Cooking Action Verbs

• Add: Añadir
• Decorate: Decorar
• Drain: Escurrir
• Grind: Moler
• Mix: Mezclar
• Grate: Rallar
• Beat: Batir
• Season: Sazonar
• Heat: Escalfar / Calentar
• Debone: Deshuesar
• Peel: Pelar
• Chop: Cortar
• Stir: Remover
• Melt: Derretir
• Sieve: Tamizar
• Pour: Verter
• Squeeze: Exprimir
• Toast: Tostar
• Stuff: Rellenar
• Dip: Sucar / Mojar
• Mince: Picar
• Serve: Servir
• Whisk: Montar

Food Preparation Questions and Associations

What do you usually sieve? Flour. What do you usually grind? Black pepper. Meat types you usually debone? Chicken, turkey, pork. Dairy products do you grate? Cheese, butter.

• Cut, chop, slice, dice, mince
• Liquid actions: beat, drain, pour, whisk, stir, melt
• Specific pairings: Debone--Salmon, Decorate--Cakes, Sieve--Pancakes, Stuff--Turkey

Advanced Culinary Techniques

Pulled Pork Meatballs

• Ingredients: Herbs, salt and pepper, House BBQ Sauce
• Served with: Brussels sprouts slaw
• Portion: 3 x 2oz meatballs
• Dietary: Gluten free

Portabella Fries

• Preparation: Sliced portabella, egg wash, panko breaded, fried
• Served with: Spicy aioli (egg, extra virgin olive oil, sriracha)
• Dietary: Vegetarian; Gluten free without panko

5 Pickle "Wings"

• Preparation: Dill pickle slices, egg wash, flour, panko
• Served with: House hot sauce and blue cheese dressing
• Dietary: Vegetarian

Lobster Roll

• Ingredients: John Gross lobster (5oz mixed), mayo, celery, herbs
• Dinner Portion: Deconstructed, served with 4 pieces of brioche, whole grain mustard, and extra virgin olive oil greens

House Flatbread

• Toppings: Goat Cheese, red onion, shaved Brussels sprouts,