Food Science Jennifer Holt

Food ScienceJennifer Holt

HTE 1603 Portfolio Rubric

10% of Final Grade/100 Points

Organization/Neatness: 40 points

____ Rubric with your name

____ Current resume

____ Sectioned by tabs according to food type

(sauces, vegetables, Proteins, etc with corresponding photos)

____ Relevant certifications/scholarships/letters of commendation,

____Photos of Class Work (minimum of 50): 25 points

___ Recipes w/Notes or Changes: 25 points (typed)

___ Class Notes and Handouts: 10 points

Comments:•

Jennifer M. Holt2101 Market Street, Apt 535, Denver, CO, 80205

Phone: 623-695-5924 Email: [email protected] To gain valuable experience related to my future career goal of becoming a Registered Dietician. Education Durham Technical Community College

August 2010-March 2012Biology101, Biology 102, Organic Chemistry and basic Anatomy and Physiology Metro State University of DenverIntroduction to Nutrition, Nutrition Professions, Weight loss Management, Food Science, ServeSafe, Anatomy and Physiology 1 and 2 Chemistry, Food Fundamentals, and Health Care Organization 101 and 102 and Biological and Organic chemistry. Experience 302 Airlift Wing-Peterson AFB, CO

May2012-Current Air Force Reserve Command Post Controller Currently working toward a certification in Emergency Actions Control. 440th Air Lift Wing Command Post-Pope AFB Fayetteville, NC

April 2010-May2012 Emergency Actions/Command and Control ControllerReservist Emergency Actions ControllerCertified Physical Training Leader/CPR certified HealthEme.com

March 2011-July 2011 Wellness CoachPlanned daily and weekly recipes plans based upon low carbohydrate, Mediterranean, and Dash Diets.Created and Posted (to HealthEme.com) 20+ meal plans leveraging a variety of diets utilizing NutriBase software.Analyzed/implemented local grocery product offerings into personalized dietary programs. General Nutrition Center (GNC)- Glendale, AZ/Littleton, CO

Feb 2010- Aug 2010 Sales Representative Counseled an average of 23 customers per a day while furthering their nutritional/dietary goals.Communicated a detailed knowledge of the benefits surrounding supplements, vitamins, and minerals. 56th Fighter Wing Command Post-Luke Air Force Base, AZ

Aug 2006-April 2010 Emergency Actions/Command and Control ControllerUnit Deployment Manager for 14+ personnel-prepared active duty forces for overseas military service.Qualified for a Top Secret security clearance – awarded to only 10% of active duty military personnel.Certified Physical Fitness Leader – evaluated and documented the physical fitness aptitude of 40 personnel.Notable Volunteer Experience Fit to fight Leader-Pope Air Force BaseAided those in need of physical fitness enhancement in order to pass the Air Force Physical Training Test. Hinsdale Hospital VolunteerWorked the information desk and disseminated information to visitors and patients. Seeds of HopeVolunteered in the cultivation and maintenance of Durham Inner-City gardens while mentoring teenage youth. Front desk VolunteerHinsdale Hospital (Hinsdale Il) for three years. Physical Training Leader (Peterson Air Force Base)

Experience with the Following Knives• Stamped• Forged• Chef• Paring• Slicer• Boning• Fillet • Steel

Handling a KnifeStraight down, low and at your side when walkingHands in a natural position when usingCurl fingersUse knuckles as a guide

Honing a Knife20 degree angleHone the whole blade over the whole steelRepeat on either side, alternating, about 1 dozen timesSanitize knife after honing

Knife Cuts• Large Dice: ¾” X ¾” X ¾”• Medium Dice: ½” X ½” X ½”• Batonnet: ¼” x ¼” x 2 ½” • Small Dice: ¼” x ¼” x ¼” • Brunoise: 1/8 x 1/8 x 1/8• Julienne: 1/8 x 1/8 x 2 ½”

Knife and Knife Skills

Weights and MeasuresDash……………………………………. less than 1/8 teaspoon3 Teaspoons……………………………1 tablespoon2 Tablespoons………………………… 1 fluid ounce4 Tablespoons…………………………. ¼ cup8 Tablespoons…………………………. ½ cup16 Tablespoons………………………...1 cup1 Cup……………………………………. 8 fluid ounces2 Cups………………………………….. 1 pint/16 ounces4 Cups………………………………….. 1 quart/32 ounces2 Pints…………………………………... 1 quart/32 ounces1 Quart………………………………….. 32 ounces1 Pound………………………………….16 ounces4 Quarts………………………………….1 gallon1 Gallon………………………………….128 ounces1 gallon = 4 quarts = 8 pints/pounds = 16 cups = 128 ounces 1 large egg = approximately 2 ounces 1 large egg white = 1.44 ounces1 large egg yolk = .66 ounces Volume measurements should be used for liquids Weights should be used for dry ingredients Water, eggs, milk and butter can be weighed or measured the same because they have the same density/volume

Sauces and DressingsBuerre BlancRemouladeHollandaiseClassic Salad DressingCreamy Coleslaw Salads and SidesCreamy ColeslawClassic Spinach SaladFruit SaladRoasted Beet SaladBlanched AsparagusSkillet PotatoesPlantains

Main DishesRatatouilleJerk Chicken WingsFried Chicken with Pan GravySautéed Chicken BreastBeef WellingtonPan-Seared SalmonEggs BenedictPoached Shrimp

StocksChicken StockCoconut Salmon StockMirpoix

BreadsShortcakeCheese Soufflé DessertIce Cream BaseBooster Bar

Contents

Sauces & Dressings

Beurre BlancIngredients

1 fl oz white wine vinegar4 fl oz white wine

1.5 tsp salt.5 tsp ground white pepper

1 oz minced shallot2 lb whole butter chilled

Directions Combine the white wine, white wine vinegar, salt, white pepper, and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec (until nearly dry).Cut the butter into piecs approximately 1 ounce in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100 degrees F and 120 degrees FOnce all the butter has been incorperated, remove the saucepan from the heat. Strain through a chinois and hold the sauce at a temperature between 100 degrees and 130 degrees F for service.

Remoulade

Ingredients3 pasteurized egg yolks1/8 tsp salt1 Tbsp. lemon juice12 fl oz vegetable oil1 tsp very hot waterTT salt and white pepper2 oz capers, drained and chopped2 oz cornichons chopped3 Tbsp. chives, chopped1 Tbsp. Dijon mustard2 anchovy filletsTT Tabasco.5 tsp Worcestershire

DirectionsCombine the egg yolks, salt and lemon juice in a mixing bowl or a food processor. While whisking, add the oil in drops to form an emulsion. When the mixture thickens, the remaining oil can be added in a slow, steady stream. Add the hot water and mix to the lighten the mayonnaise color.Adjust the white pepper and salt adding additional lemon juice if necessary.*At this stage you have made mayonaise 3. Stir in the remaining ingredients by hand. If the sauce is too thick, thin it with 1 Tbsp red wine vinegar into which 1 tsp sugar has been dissolved.

HollandaiseIngredients

1.5 teaspoons crushed white peppercorns3 fl oz white wine vinegar2 fl oz water6 pasteurized egg yolks1.5 fl oz lemon juice1 pt. warm, clarified butterTT salt and peppeTT cayenne pepper 

DirectionsCombine the peppercorns, vinegar, and water ina small saucepan and reduce by one-half. Place the egg yolks in a stainless stell bowl. Strain the vinegar-and-pepper reduction through a chinois into the yolks. There should be .5 fl oz acidic reduction for each egg yolk used.Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.Whip in 1 fl oz lemon juice to stop the yolks from cooking.Begin to add the warm, clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorperated.Whip in the remaining lemon juice. Adjust the seasonings.Strain the sauce though cheesecloth if necessary and hold for service in a warm bain marie. This suace may be held for approximately 1-1.5 hours.

Salads & Sides

Cole SlawIngredients• 3 cups Carrots shredded• 3 cups Red Onion shredded• 3 cups Cabbage shredded• 2 T sugar or to taste• 2 T White Wine Vinegar• 1 Cup Mayonnaise• Salt• Pepper

Directions• Combine carrots, red onion, cabbage, sugar, vinegar and

mayonnaise in a bowl.• Salt and Pepper to taste and serve cold.

Classic Salad Dressing

Ingredients2 Tbsp. Dijon mustard1/3 cup red wine vinegar 1 cup Olive oilTT salt and pepper

Directions Whisk mustard and vinegar together in a bowl. Very slowly drizzle in olive oil. As the mixture begins to emulsify the oil can be added slightly quicker.Add salt and pepper to taste.

Classic Spinach Salad Ingredients6 cups fresh spinach1 English cucumber, diced2 tomatoes, diced.5 red onion, diced.5 cup roasted walnuts  Directions1. Combine above ingredients and toss with Classic Salad Dressing.

Fruit SaladIngredients1 pineapple, cubed1 pint black berries1 pint raspberries 1 pint blueberries 1 pint strawberries, sliced8 figs, chopped2 star fruit, sliced 1 apple, chopped

Directions1. Combine prepared fruits and toss with fruit salad dressing if desired.

Roasted Beet Salad

Ingredients8-12 beets, peeled1.5 Tbsp. olive oil1 oz goat cheese1 oz roasted walnuts, coarsely choppedTT salt and pepper

DirectionsWrap beets in tin foil and drizzle with olive oil and season with salt and pepper TT.Roast in a 400 degree oven for 40-60 minutesRemove and let cool slightlyDice the beets and sprinkle with goat cheese and walnuts.

Blanched AsparagusIngredients• 1/2 pound asparagus• Salt• Water• Directions• Place asparagus in a medium pot filled with

boiling salted water for 40 seconds. Remove asparagus and place in ice cold water.

Roasted Red Potatoes

Ingredients• 2 dozen Baby Red Potatoes• 1/3 cup Olive Oil• Salt• Pepper

DirectionsCut potatoes into a large dice, then toss to coat in the olive oil.Place potatoes on a sheet pan and roast in a 350 degree oven stirring every 10 minutes until done (about 30 minutes)Season potatoes with salt and pepper to taste and serve immediately.

Plantains

Ingredients 2 plantains2 Tbsp. clarified butterTT kosher salt Directionspeel and slice plantains.Heat butter over medium high heat and add plantainsSauteuntil golden brown and flipRepeat on the other sideSprinkle with Kosher salt TT

Ratatouille

Ingredients12 oz diced onion1 Tbsp. chopped garlic4 fl oz olive oil6 oz green bell pepper, diced6 oz red bell pepper, diced12 oz eggplant, diced8 oz zucchini, diced24 oz tomato concassee1 oz fresh basil chiffonade1 oz saltTT black pepper

DirectionsMethod 1Saute the onion and garlic in the oilAdd the bell peppers, eggplant, and zucchini and saute until tender-approximately 10 minutesAdd the tomoato concassee, basil and seasonings. Saute 5 minutes. Adjust seasonings. Method 2Combine all the vegetables and olive oil tossing to coat the vegetable evenly in the oilRoast in a 400 degree oven for 45 minutesSprinkle with basil and adjust seasonings.

Main Dishes

Jerk Marinade•

Yield: about 2 cups

1 medium onion, diced4 Habanero peppers, cored and seeded

• -completely*1 tsp. peeled fresh ginger1 tsp. ground allspice1/2 tsp. ground cinnamon2 tsp. fresh thyme leaves1 bay leaf, crushed1 T. brown sugar2 tsp. ground black pepper3 T. white wine vinegar3 T. soy saucejuice of 1 lime

Pulverize onions, chiles, and ginger in food processor. Stir inallspice, cinnamon, thyme, bay leaf, brown sugar, black pepper,vinegar, and soy sauce. Squeeze fresh lime juice over meatproduct and then coat meat with Jerk marinade (be sure to getit underneath the skin of chicken) and then refrigerate for 1hour for fish, overnight for meat.

Fried Chicken with Pan GravyIngredients 20 Chicken Legs

20 Chicken Thighs

1 t Salt

¼ t Pepper

¼ t Onion Powder

¼ t Garlic Powder

1 t Oregano

2 cups Flour

4 cups Buttermilk

Peanut Oil

DirectionsToss the chicken, buttermilk and 1 teaspoon salt in a bowl. Heat oil in deep fryer until a deep-fry thermometer registers 360. Mix the flour, 1/4 teaspoon pepper and the garlic powder and onion powder in a shallow bowl. Remove chicken from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels. Serve hot or at room temperature.

Ingredients½ gallon Hot Water1 quart cold water ice1 cup Kosher Salt½ Cup Sugar3 Tablespoons Corn Starch½ cup Water10 Chicken BreastsClarified ButterBlack PepperDry Herbs3 cups Chicken Stock

Brined and Roasted Chicken Breasts

DirectionsAdd salt and sugar to hot water and mix until dissolvedAdd cold water to mix then add ice until mixture equals 1 gallonAdd chicken breasts to mixture and allow to sit for 35 minutesRemove chicken breasts from brine and pat dryHeat a large non-stick pan and add clarified butterSeason chicken breasts with black pepper and dry herbsPan sear chicken breasts until golden brown on each sideTransfer chicken breasts to a sheet pan and roast in a 400 degree oven for about 15 minutes or until instant read thermometer reads 165 degrees.While chicken breasts are roasting heat chicken stock in a sauce panWhisk together corn starch and ½ cup of water then slowly add to chicken stock until sauce is desired thickness.Serve chicken immediately with sauce and garnish with dry herbs.

Beef WellingtonIngredients4-4.5 lb beef tenderloinTT salt and pepperVegetable oil as needed1 cup Duxelle sauce2 lbs. puff pastryEgg wash as need

Directions Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool.Spred the surface with the duxelle suaceRoll the puff pastry dough into a rectangle appoximately and wrap the entire tenderloin and seal with egg washTransfer the wellington to a baking sheet seam side down and brush the top with egg washBake the wellington in an 350 degree oven until the center reaches 125 degrees-approximately 40 minutesAllow the meat to rest 5 minutes after bakingSlice and serve Duxelle1/2 lb. Mushrooms (morels are great, but button mushrooms

work)2 Tbsp. unsalted butter; divided3 Tbsp. finely chopped shallotSalt and pepper to taste1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves1/4 cup dry vermouth, sherry, or white wine 1. Finely chop mushrooms in a food processor.2. Twist towel around mushrooms and wring out as much liquid as you can over the sink.3. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.4. Add 1 tablespoon butter and swirl to melt and avoid burning.5. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.6. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.7. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.8. Cook, stirring frequently, until the vermouth has evaporated.9. Remove from heat and cool.

Pan-Seared Salmon

Ingredients5-4 oz salmon filletsClarified butter as neededTT salt and pepper

DirectionsHeat skillet over medium heat and add 1 Tbsp of clarified butter Distribute the butter around the pan and add salmon fillets that have been season with salt and pepperCook approximately 3-4 minutes on each sideServe with buerre blanc sauce if desired

Eggs Benedict

Ingredients 8 eggs1 tsp vinegar8 slices Canadian bacon4 english muffins split2 Tbsp. clarified butter

Directions To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.While eggs are poaching, brown the Canadian bacon in a medium skillet over medium-high. Heat clarified butter over medium heat and toast English muffinsTop each English muffin with a slice of Canadian bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce.Garnish with paprika and an olive slice.

Stocks

Mirepoix Ingredients 50% Onions25% Carrots25% Celery

DirectionsSautee in butter

*used in soup

Fish StockIngredientsSalmon carcass 2 (13.5 ounce) cans canned coconut milk 2 cups water 1 (1 inch) piece galangal, thinly sliced 4 stalks lemon grass, bruised and chopped 10 kaffir lime leaves, torn in half1 teaspoon red powder 1 tablespoon green onion, thinly sliced 1 teaspoon dried red pepper flakes

Directions Bring a pot of water to a boil. Add SalmonPour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Stir in the lime juice. Season to taste with curry powder.

Chicken Stock

Ingredients• 5 Chicken Carcasses• 2 Onions• 4 carrots• 5 ribs of celery• Parsley• Thyme• 2 Bay Leaves• 8 Peppercorns• 4 oz Butter

Directions Sautee Mirepoix in Butter in the bottom of a stock potOnce the onions are translucent, add chicken carcasses, cover with water and simmer for one hour skimming off any scum that floats to the top.Strain stock before use in recipes

Breads

Shortcake Ingredients4 lbs. all-purpose flour3.5 oz baking powder2 tsp salt13 oz granulated sugar1 lb 12 oz unsalted butter, cold7 eggs18 fl. Oz. milkWhole butter, melted as neededGranulated sugar as needed

Directions• combine ingredients using the biscuit method• cut into 3-inch circles and space 2 inches apart on a paper-lined sheet pan• bake at 400 degrees until lightly brown, aproxiimately 15-18 minutes• remove from the oven and brush the tops with melted butter, then sprinkle with granulated sugar

Gruyère and Parmesan Cheese Soufflé

IngredientsGrated Parmesan cheese1/4 cup (1/2 stick) butter5 tablespoons all purpose flourPinch of cayenne pepperPinch of ground nutmeg1 1/4 cups whole milk1/4 cup dry white wine6 large egg yolks1 teaspoon salt1/4 teaspoon ground black pepper1 1/4 cups plus 2 tablespoons (packed)

-coarsely grated Gruyère cheese (about 6 ounces)1/4 cup finely grated Parmesan cheese8 large egg whites

Directions on next page.

• Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.

• Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Gruyère and Parmesan Cheese Soufflé

Desserts

Ice Cream Base Ingredients1.5 qt. whole milk1 pt. heavy cream1 vanilla bean, split16 egg yolks 20 oz. granulated sugar

Directions• Combine the milk and cream in a heavy saucepan and bring to a boil• Whisk the egg yolks and sugar together in a mixing bowl• Temper the eggs with one-third of the hot milk. Return the egg mixture to the

saucepan• Cook over medium heat, stirring constantly until the custard reaches 180 degrees.

Pour through a fine mesh strainer into a clean bowl.• Chill the cooked ice cream base in an ice bath, then refidgerate overnight before

processing.

Booster BarIngredients• 2 cups sugar• 1 stick unsalted butter• .5 cup milk• 1 tsp. vanilla• 2 cups oatmeal• .5 cup peanut butter• .5 cups walnuts• 1 Tbsp. cinnamon• 20 caffeine pills, finely crushed• 1 cup chocolate chips• .5 cup butter• 1 Tbsp. cream

Directions mix sugar, milk, and butter in a medium saucepan. Bring to a boil and allow to boil for 3 minutes. Remove from stove. Add vanilla and peanut butter and stir well. Add cinnamon and caffeine pills and combine.Slowly add oatmeal.Stir in walnuts.Spread into a 8x8 pan and press down until smooth. Ganacheheat chocolate chips and butter in a medium saucepanonce melted add cream and spread or drizzle over bar mixturecool before serving.

Salmon Filleting Experience

Miscellaneous Pictures