Week 9


GOAL: GBD, full dinner with sauce for 2 to 4 people. Invite friends. They will love you for it. Ask them to bring the wine. 😉



  1. Item to be roasted it usually solid before going into oven. Think whole chicken, pot roast, etc.
  2. Item is usually lifted above the pan using a rack, a soccle (donut-shaped foil), or mirepoix.
  3. Item may be basted during process.
  4. Roasting temperatures vary between 325 to 450 degrees F.
  5. A sauce or pan gravy can be made from the drippings.


  1. Item is usually in a dough or batter form before entering oven.
  2. Through the process of heat, steam release, and chemical reaction, structure of product changes.
  3. Product may need to be covered sometime during the process.
  4. Additional steam may be used to create a crust.
  5. Temperatures can vary between 150 degrees F (meringues) to 500 degrees F (baguettes).
  6. A stone is sometimes utilized to keep heat consistent.

Exceptions to every rule:

  • Baked Potato
  • Roasted Vegetables
  • Baked Beans (Braising)


Question to ask yourself. What is in a name?

Par Cooking:

A process to help speed up production time during service.

  • Partially cook the roasted vegetables so that, while the chicken is resting, you can throw the vegetables in oven to get some nice color on them and reheat.
  • You could partially cook pasta, cool it off in water, oil it up and portion it out into baggies, and refrigerate so that you have the exact amount needed for an order.
  • Steaks are pre-marked off on the grill and finished to order in the oven during a catering service.


  1. Narrative
  2. Drawing
  3. Production Sheet
  4. Flavor Journal
  5. Photos
  6. Family Style Service, plus plate one.



  • Dry the protein off really well. Remember to season.
  • If doing a whole chicken, remove the wishbone before trussing.
  • If you don’t have butcher’s twine, dental floss works in a pinch to truss a chicken. Jacques Pepin’s Trussing
  • How to tie a butcher’s knot for a pork roast: River Cottage
  • How to roll and tie a roast: Saveur
  • When the juices run clear from the cavity, your chicken is almost done.
  • You will need to use a thermometer for beef and pork.
  • For a chicken, the thigh joints should be loose and there should be a beautiful GBD on the skin. That’s how you know it’s ready to come out of the oven.
  • Rest the protein for at least 10 minutes before carving. 15 to 20 would be better.
  • You can par-cook the roasted vegetables and finish in the oven while your protein is resting and you are making the pan gravy.

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