California Career and Technical Education Standards

• HTR.B.B6.1 Know the qualities and properties of food items and ingredients used in food pre...
• HTR.B.B6.2 Use, maintain, and store tools, utensils, equipment, and appliances appropriate ...
• HTR.B.B6.3 Know the principle of mise en place, including the placement and order of use of...
• HTR.B.B6.4 Prepare food by using the correct techniques and procedures specified in recipes...
• HTR.B.B6.6 Plan and follow a food production schedule, including timing and prioritizing of...

• The Hook - Hooks / Set

   

  •  Students enter class room and roll is taken. The instructor will hold a large ripe tomato up and loudly ask is it a fruit or vegetable.Questions will be answered and the instructor will call for the room to settle down and explain all the wonderful recipes that can be done with tomatoes.
  • The instructor will than explain that today the class will learn a technique done called concasse.
  • The instructor will toss the tomato up in the air and begin the lesson
• The Tomato - Demo / Modeling

  1. To make tomato concassé, start with fresh, ripe tomatoes. 

  2. Bring a pot of water, deep enough to cover the tomatoes, to a boil. 

  3. For each tomato, remove the tough part where the stem used to be by using the tip of a paring knife to carve a small cone-shaped piece out of the stem end. 

  4. Next turn the tomato over, and on the other end mark a small cross in the skin with the knife.  Each cut should be about an inch  long.

  5. When the tomatoes are ready, place a few at a time in the boiling water. 

  6. When the water returns to a boil, allow them to cook about a minute longer and then remove them using a slotted spoon. 

  7.  When the tomatoes have cooled enough to handle, slide the edge of a paring knife just under the corner of one of the intersections of the cross cut earlier. 

  8. Trap the skin against the blade of the knife by gently pressing with the thumb of the hand holding the knife and pull the skin away.  Continue to work around the tomato, removing all of the skin.

  9.  You don't want them to soften and get mushy, but you do want the skins to loosen. 

  10. The amount of time will vary, depending on how ripe the tomatoes are.  The other is learning how to peel the tomato.

  11. Once all of the tomatoes are peeled, cut each in half around its middle, and gently squeeze out the seeds. 

  12. You may find that you need to use your fingers  or a small spoon, 

  13. Discard the skins and seeds.

  14. Tomato concasse can be used in dishes such as pasta, sauces, salsas and many more

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• Activity #3 - Independent Practice
  • Each student will set a work station up and gather ingredients to prepare a tomato concasse.
  • The students will be responsible to concasse 3 tomatoes each.
  • The instructor will walk the room and check for progress.  After the project has finish, the instructor will check each bowl of concasse
• Activity #4 - Check Understanding
  • Tomato concasse' is wonderful for several recipes. Instructor will go around the room and begin to engage in conversation about just what types of recipes would be good use with concasse.