Two five-course meals -- one led by a grilled pork chop, the other by sauté of veal scaloppini -- will be required of us on the second day of our two-day final exam in Culinary Foundations II next week.
Chef Dan Fluharty demonstrated preparation of the protein for both and vegetable for one in class today. We then we set about to prepare the full plate for practice over two hours.
In that time, I plated both meals with a fair level of success. I do need more work, on the veal dish most especially, but also on plate presentation overall. That work will begin this weekend, not only for these two dishes, but for the two that must be plated on the first day of the final next Thursday -- roasted chicken and poached salmon.
Look for the complete rundown on the menu for the two days' dishes in the blog this weekend.
(Photo shows my pork chop dish and accompaniments waiting to be plated. Top center, the service plate warming; top right, pork chop being kept warm; lower center, braised fennel and apple in final stages of cooking; left, sauce chasseur just before straining.)
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