Continuing the rundown of menus for the Culinary Foundations II competency final exam, which will be Thursday and Friday. Grilled pork chop is the third main dish, to be accompanied by a choice of vegetable ("whatever is in the box," Chef said), risotto Milanese, sauce chasseur and a garnish.
The pork chop must be seasoned and grilled with appropriate grill marks (as in photo at left), and cooked to moist, with a minimal amount of pink inside. The quality of the chop's cooking will count for 10 points out of 40 total for the dish. "You only get one chop; you can't do it over," Chef Dan Fluharty warned us. "It will be five points off if it's overdone; zero if it's raw."
My vegetable will be broccoli florets, assuming they are available. I will trim to small florets, blanch in salt water, shock in ice water, finish in a butter sauté. If broccoli isn't available, I will do orange- and sugar-glazed carrots.
Risotto is cooked with chicken stock and must be brought to creaminess, including a small dollop of cream and grated Parmesan cheese to finish.
Sauce chasseur is made with butter, shallots, mushrooms, a sherry or white wine reduction, demi-glace, tomato concasséand seasonings.
My garnish likely will be a thick slice of compound butter, made with herbs and mushrooms.
Coming Thursday wll be a rundown of the final menu item: veal scaloppini.