Monday, February 08, 2010

Final exam plating: Can I make it 'suprême'?

The first of two platings for our final competency exam on Wednesday will be chicken. For the first time in the 18 weeks we have been cooking in school, we must plan, prep, cook and plate the dish without specific direction from the chef.

What he said is that it must be chicken -- use the breast from your chicken fabrication competency test was his pointed suggestion -- and the plate must include a sauce, a vegetable, a starch and a garnish.

My plan is to sauté a skinless, boneless chicken breast, slice it and make it the centerpiece of a plate that includes broccoli blanched and finished in a sauté of butter, potatoes turned in small ovals and browned, sauce suprême and a garnish of mushrooms.

If all goes well, it should look something like the photo above, taken from our textbook, Wayne Gisslen's "Professional Cooking."

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