FINAL EXAM DISHES
Last week we were provided a list of 10 recipes from which we will have to prepare one for our Final Practical Exam. This will occur on our very last session on Tuesday. I have compiled a series of pictures depicting each dish as they were prepared by the Chefs for everyone as a reference. On exam day, 2 of the 10 will be picked and 1/2 the group will cook one recipe and the other 1/2 will cook the other recipe. We will only be provided the ingredient list for the recipe. We can not use notes, so the cooking directions for the dish are from memory. The final dish is then plated and taken away to be judged by "outside" Chefs who are not LCB Chefs. The judges do not see the students while they cook, nor do they see what plate belongs to whom. They will simply judge the dish by its merit. Drum roll please....They are:
Canette Rôtie Aux Navets
Sauté De Bœuf Stroganof, Riz Aux Légumes
Filets De Barbue Dugléré
Terrine De Poisson Chaude, Sauce Beurre Blanc
Filets De Daurade Poêlés Au Fenouil
Sauté Á L'estragon, Légumes Pressés Á L'Italienne
Poulet Rôti Et Son Jus
Poulard Pouchée Sauce Suprême, Riz Au Gras
Blanquette De Veau Á L'Anciene
Côtes De Veau Grand Mère
Good Luck everyone!!!
No comments:
Post a Comment