Not many showed up this week, we had a tight group of 9, it was probably too cold for everyone, but I’m definitely glad I attended this one. As we walked into class we were surprised to be given our assessment sheet for next week’s class. Apparently it’s time for our 1st big practical assessment.
We were then told that we had the whole day to practice any stock, soup or sauce required to pass next week. We could ask for demonstrations, practice theory, cook, or write our prep lists and running sheets for next week.
Required within the given 5 hour time period of the assessment is:
- Standard fish stock -> From this make a Fish Veloute.
- Chicken Stock -> From this make a clear consommé with appropriate garnish.
- Any choice of a hot pureed soup with appropriate garnish.
- Produce 3 portions of Burre Blanc Sauce (100 ml ramikins)
- Produce a Hollandaise and 1 derivative
- Produce 500ml of Béchamel. Turn ½ into a derivative.
I practiced my Burre Blanc, Mornay, Hollandaise and derivative and started a running sheet for next week’s task.
Burre Blanc (White Wine and Butter Sauce)
Mornay (Béchamel with added Parmesan and Cream)
Sauce Andalouse (Hollandaise with a Tomato and Brunoise Red Capsicum)
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