Breaded+Pork

This week's lab will continue to focus on creating multiple recipes at the same time. Use the following links and information to prep your recipe for lab.
 * BREADED PORK:**

1. Write down who will complete the following jobs on your recipe. Jobs 1. Make mashed potatoes 2. Prep veggies 3. Make balsamic glaze 4. Prep pork chops 5. Pan fry pork chops

2. The first thing you will need to do is prep the vegetables for the the mashed potatoes and and roasted vegetables. These will take the longest to cook and should be done first.

Potatoes Onion Mushroom Carrot Butternut Squash

3. When roasting the vegetables you will want to follow these steps. Make sure to line your jellyroll pan with aluminum foil for easier clean up.

4. When making the glaze for the vegetables you will be reducing the sauce. Here's what it should look like. WARNING! Make sure to keep an eye on the heat and constantly stir the glaze, otherwise it will burn.

5. You will need to get all the ingredients for dredging your pork chops ready BEFORE you start. This should be done at the last minute before cooking, otherwise you will end up with a gluey sticky mess on your pork chops.

Compost List
The following items will need to be placed in the compost when you are finished Garlic peel Potato peels Onion skin Carrot peels Butternut squash peels and seeds Mushroom stems Egg shells

Pan List This is a list of cooking equipment that will be used for the different parts of the recipe Skillet for pork chops Medium sauce pan for potatoes Jellyroll pan for vegetables Small sauce pan fo glaze

