This document appears to be a portfolio project for a food production class. It includes a table of contents listing 10 dishes the student prepared during the class. These include chicken with fried pasta, pork tenderloin with risotto and green beans, steak with finger potatoes and broccoli, breakfast quiche, salmon and shrimp, Brazilian shrimp and fish stew, beef bourguignon, fried catfish, homemade pasta, and smoked hen. The portfolio discusses techniques learned in class like mise en place and sous vide cooking and favorites like fried pasta, risotto, and smoking meats. It concludes that the class has grown the student's cooking skills and they have learned to apply techniques to everyday cooking.

1. F I N A L
P O R T F O L I O
P R O J E C T
J. Phillips
May 1, 2022

2. TA B L E O F C O N T E N T
- Chicken With Fried Pasta
- Pork Tenderloin served with Risotto and green beans.
- Steak and finger potatoes served with a side of Broccoli
- Breakfast Quiche
- Salmon and shrimp
- Brazilian Shrimp and Fish Stew
- Beef Bourguignon
- Fried Catfish with Onion Rings and Hush Puppies
- Hand Made Pasta with Cream sauce and Shrimp
- Smoked Hen

3. Pan Fried Chicken Over
Fried Pasta with a
sweet and savory maple
and carrot sauce.
1/21/2022 – 2/4/2022
I fried pasta was cooked
and drained to be fried
last. The chicken was
fabricated, and the
breast was used for this
dish. A sweet maple
sauce was made for this
dish to bring all the
flavors together.

4. Sous Vide Pork Tenderloin with Risotto Rice and a Side of
pan Fired green beans
2/7/2022 -2/11/2022
This Tenderloin was prepared in a bag with all your
seasonings, and butter. Sealed in a bag and placed in a set
temp water to cook for about 2 to 3 hours.

5. Seared Ribeye Steak
served with finger
potatoes and steamed
Broccoli
2/14/2022 – 2/18/2022
This Ribeye was
seasoned and seared for
about 3 to 4 mins on each
side. Then put to the side
to rest. I tossed the finger
potatoes in herb butter
and steamed the broccoli.

6. Quiche made with broccoli, peppers, cheese, bacon
and eggs. Seasoned to perfection.
2/28/2022 - 3/4/2022
This was put together in layers. Then baked to
perfection. This dish was flavorful and light with each
bite

7. Salmon with Shrimp and
potatoes.
3/7/2022 -3/11/2022
This salmon was
prepared in a wine and
seasoned water
submerged to just cover
the salmon.
P

8. B R A Z I L I A N S H R I M P A N D
F I S H S T E W
S E R V E D W I T H R I C E
3 / 2 8 / 2 0 2 2 - 4 / 1 / 2 0 2 2

9. Beef Bourguignon
Served with steamed
potatoes.
3/28/2022 – 4/1/2022

10. Fried Catfish with Onion Rings and Hush
Puppies with tartar sauce on the side.
4/4/2022 – 4/8/2022

11. Homemade
Fettuccine with a
white cream sauce
and Shrimp.
4/11/2022 –
4/15/2022

12. Everything Smoked
Smoked Hen served with a
Potato Salad, Smoked
veggies, and a Smoked gouda
Mac & Cheese
4/18/2022 – 4/22/2022

13. Jayne’ C. Phillips
Food Production II
Chef. R Hall
May 1, 2022
Final Portfolio Project
Coming into this class was exciting through and through. I’ve learned many things along the way that I see myself
putting to use in the long run. For instance, Mise En Place. The steps and preparation learned from it has been great in
the long run. I find myself prepping this way through out my normal cooking. I’ve shown my kids the steps of doing this
as well. Although, there are most time more to clean. It makes the outcome flow smoothly while cooking. I’ve learned
that all things take time and practice. Which teaches us discipline and peroration.
Applying Mise En Place to a lifestyle routine has been easy and beneficial for my family and I. I’ve taking away all the
different techniques provided throughout this class curious. I plan on applying them to everyday life and skills. I don't
see myself using the method learned from submerging the salmon in a wine sauce and water. It was my least favorite
of our class assignments.
But who knows only time may tell. If I will need to use this method.
Just to name a few that are my favorites learned from this class. Have been cooking the fried pasta, risotto rice,
smoking out on the grill and learning how to build a small indoor smoker. I loved the method of a make Sous Vide Pork
Tenderloin. It was so tender and moist with a great taste, and it all went great with the risotto and green beans.

14. Over all the methods given was Sous Vide, Fried Pasta, Sauteed Vegs, Seared Steak cooked medium rare, Steak Au
Poivre, Quiche, and more. Cooking quiche was a first for me. But it turned out great and I’ve cooked it may times since
with a combination of ways. I’ve even made an all vegan and Keto style. Which all have been great.
I also love that my knife skills have improved and cut down the time of preparation. From the way I sharpen my Knifes
to the flow of it in my hand. Everything seems more smoother, and less time needed to cut anything. I pay attention
more to how I’m cutting rather than what.
Inconclusion, everything thing I have learned has grown my skills. I have learned 10 or more way to cook. How to
apply it to an everyday space. So far everything has a great ease and some a challenge.
A word doc is attached to show the two pages