Student Name and ID#__________________________________ LAB Week#__________

Student Name and ID#__________________________________

Student Name and ID#__________________________________
Student Name and ID#__________________________________
Timeline Local and Sustainable Cuisine

Ingredient List
Pan-Seared Arctic Char with Heirloom Carrot Zucchini
Warm Potato Salad with Kelp
Spruce, Cranberry and Parsnip Spaghetti
1 pc Arctic Char whole (.68
2 pc Carrot local heirloom 500 g Potatoes
kg)
.12 sheet Kombu dashi
60 ml Oil canola 2 pc Carrot
rehydrated julienne
45 g Butter cold 2 pc Zucchini yellow 1 pc Onion white
250 ml
6 sprig Parsley Italian 60 ml Vinegar apple cider
Cranberry juice unsweetened
4 sprig Spruce dried 80 g Butter, unsalted 60 ml Stock vegetable
60 g Cranberries frozen 2g Salt 4 sprig Coriander fresh
30 ml Birch syrup 2 g Pepper white ground 4 sprig Parsley Italian
45 ml Brandy .5 bunch Chives
6 pc Parsnip peeled 2 pc Pickle dill
tt Pepper white 2 ea Egg
tt Salt 120 ml Mayonnaise
3 g Turmeric
1 g Cayenne powder
3 g Kelp powder
tt Salt
tt Pepper white ground

Equipment List
saucepot skillet oven
pot skin-peeler container
Cutting board

Timeline
Hour 0:00
1
0:15

0:30

0:45

Hour 1:00
2
1:15
1:30

1:45

Work Station Number:________________ Lab: Week_____

Student Name and ID#__________________________________ LAB Week#__________
Student Name and ID#__________________________________
Student Name and ID#__________________________________
Student Name and ID#__________________________________
Hour 2:00
3

Hour 3.0
4
3.5

4.0

Work Station Number:________________ Lab: Week_____