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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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Well, I just finished my last cooking lab at the school. I still have 2 academic classes, "rotation (rotating through the various positions at the school's two restaurants)," and an externship to go. I also have to take a written exam and a practical (cooking) exam to graduate.
I haven't been around much over the last two weeks because of school projects and finals. But I did manage to get an A in my history class and an A- in International Cuisine. Our final exam in International was a bit different than other labs. Usually we are given a menu of items to prepare, but not this time. We were given ingredients and could prepare anything we wanted (1 soup, 1 appetizer, 1 entree). The only requirements were we had to use each of the ingrendients we were given. We were free to use anything else in the lab.
I wasn't given anything exotic (pork loin, salmon fillet, eggplant, russet potato, endive) and was able to keep things simple. I made wonton soup using the pork in the wontons and julienne of endive in the soup. My appetizer was roesti potatoes (like hash browns) with dried fruit compote and sour cream. The entree was blackened salmon with red pepper sauce and beurre blanc, grilled eggplant, and sweet potato gaufrettes.
My instructor really liked the spicy broth of my soup, but thought the wontons were a little bland in comparison. My roesti was perfectly executed, but too simple. And the entree was very good, but more color was needed on the plate and it was a couple minutes late (We were given a presentation time for the soup and had to present each successive dish exactly 15 minutes later).
Overall I thought it was the best cooking performance on a final exam that I had for any of my classes. The plate color of the entree was more due to the lack of equipment in the kitchen than to my design. There weren't enough plates for everyone to use so I had to choose between using a soup plate or a reddish dinner plate to present my entree. I chose the reddish plate and it washed out the color of my salmon and red pepper sauce. But I thought that would be better than trying to fit an entire entree into a bowl. The instructor seemed to think otherwise. It cost me a couple of points on my final exam grade which was a 92.75 but wouldn't have made a difference in my final grade for the class so it was inconsequential.
Anyhow, working in the Bistro at school should be fun. That's what I get to do starting on Monday and I take a class in nutrition. I have to start earlier in the day, but it means I'll get home earlier in the evening so it's a good thing.
Think good thoughts,
e
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Cooking classes are over
By: e on Sat, 14 August 2004 18:33 |
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Yeah, blame the PLATE why doncha!
By: lenny on Sat, 14 August 2004 20:57 |
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That is a nasty one
By: e on Sun, 15 August 2004 05:30 |
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Egads, that was one mean mother of a storm.
By: lenny on Sun, 15 August 2004 13:00 |
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I'm not that controlling
By: e on Sun, 15 August 2004 17:32 |
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Yeah, we're just talking apes with clothes, nothing more.
By: lenny on Sun, 15 August 2004 23:03 |
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Re: I'm not that controlling
By: joesdog on Mon, 16 August 2004 07:10 |
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Re: Cooking classes are over
By: M on Sat, 14 August 2004 21:05 |
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