Saturday, February 13, 2010

Last supper: Culinary school final exam platings

My final competency exam platings in Culinary Foundations III class:

Sauté of boneless chicken breast over a mushroom sauce suprême, broccoli florets in a butter sauté with julienne of tomato, potatoes tourné.

Grilled New York steak with roasted garlic compound butter, creamed spinach, pommes duchesse, grilled tomato slices.

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