Recipes cover this week Charlie Trotter's Goat Cheese Stuffed Cherry Tomatoes The tomatoes were pealed of their skin, cored, and stuffed with goat cheese and sun-dried tomatoes. The goat cheese and sun-dried tomato filling had a nice balance and rich flavor according to Chef Seth. The tomatoes some of their brightness because I prepared them the day before the service next time I will prepare them the Day of Service or prepare to feeling the day before and prep the tomatoes the day of the like Chef Seth suggest. Pickled beets and Endive with goat cheese and walnuts The salad had great visual appeal according to Chef Seth. Bright color from chiffonade basil and the beets Enhance the endive the walnuts apples add great texture as well. The goat cheese added a nice flavor profile to the salad. The shrimp had a nice moist mouth filled and also a very nice visual appeal. The green curry sauce had a nice flavor but I would like to be a little bit more spicier but had a nice balance in flavors. Grilled beef tenderloin with roasted garlic sauce Tomato leek Quinoa beef tenderloin with Grill to a medium rare temperature call Chef Seth request but I medium. It was moist and well seasoned with garlic sauce has started to separate after reheating should have re-emulsified. Quinoa was cooked to the correct degree of doneness and had great flavor and I appeal front of yellow tomatoes and leaks Strawberry almond shortbread Napoleon with basil and balsamic sauce The strawberry almond shortbread Napoleon had a very good flavor and had a crunchy texture. The whipped cream had a nice flavor of vanilla. The plate was very well presented and had great height. The the basil and balsamic sauces went surprising well with this dessert to my surprise.
0 Comments
Garde Manger class Week 7 Menu: Consommé Confetti Vegetable Terrine Terrine de Campagne Classic white Chaud-Froid Shallow Poach Chicken Chaud-Froid Broccoli Mousse Fromage Blanc Mascarpone Glaze half of Terrine de Campagne display on platter with head piece. Plate other 4 slices of unglazed terrine per group restaurant style presentation Mozzarella Curds – Pulling and Shaping Insalata Caprese Garlic Herb Cheese Spread Crackers assorted (Basic Rolled Crackerr Mozzarella Cheese, Caprese Salad-Mozzarella had a nice creamy texture. Cheese had a smooth texture and nice flavor. Caprese salad has a very visual appearance from different colors and the use of sliced baguette. Flavor of tomato, basil and fresh mozzarella compliment each other.
Basic Cracker-Good flavor of baked crackers. Sesame and herb flavors give cracker a nice flavor profile as well. Could have been bake a little longer to give the crackers a crisper texture. Veal Gratin Terrine-Very good flavor profile from the blend of spices used. Very balanced flavor profile of the spices. Herbs, ham and mushrooms used for random garnishes. Forcemeat has a very nice mouth feel, medium coarse grind of the meat. Broccoli Mousse-Mild broccoli flavor. Rich creamy mouth feel. Few chunks of gelatin are visible in the mousse. Need to blend the gelatin in better to avoid that look. Good color, light green, of the broccoli mousse. Confetti Vegetable Terrine-Good eye appeal of the terrine. Good bright colors of the various vegetables. Good knife skills exhibited as cut vegetables are all in a uniform dice. Good flavor from vegetables. Needed to mix in more of the liquid aspic. There are nice layers of aspic on both the top and bottom of the terrine, but the amount of aspic with the vegetable layer in almost non existent. Chicken Chaud Froid-Good thickened layer of veloute lining the tray. Good color scheme. Decorations need to be in proportion to the size of the chicken breast. Too much dead space at the bottom of the tray. Nice shiny finish to the tray from proper application of aspic. Good overall work, especially as this was your first time working a chaud froid tray. Mascarpone-Creamy, smooth mouth feel of the Mascarpone. Good tangy flavor of the mascarpone cheese. Fromage Blanc, Garlic herb cheese spread-Lacks garlic flavor. Good flavors of the herbs used. Creamy smooth mouth feel of the herb cheese spread. WEEK 9 Menu Turkey platter Brined and smoked roasted turkey breast Turkey leg Zampone Chicken galantine with random garnish Mini sweet potato pies Green bean and Jicama sa Port poached pear Orange cranberry relish Tomatillo salsa
Week 6 Menu:
The Country Terrine had a good texture and flavor to the forcemeat the smokiness of the ham add to the flavor . It was fully baked and had mild flavor of the spices and the blend of pork and venison. The Cumberland Sauce had a nappe consistency and good flavor. The ginger, port wine, and orange flavors were well balanced in the sauce. This menu had alot of good dishes the new team worked well to to complete all dishes on time. Learning how to remove the skin from a whole chicken was something I can carry on into my career really enjoyed this class.
Week 8MENU: PREP ALL COMPONENTS DELI MEAT AND CHEESE PLATTER WITH ACCOMPANIMENTS (PGM, PGS 244-245) FRUIT PLATTER WITH YOGURT SAUCE CRUDITÉS PLATTER WITH SAUCE – (PGM, PG 89-90) SMALL CHEESE PLATTER LAYOUT PLATTERS & EVALUATE BUFFET EACH GROUP WILL MAKE AND PRESENT EACH PLATTER. THE CLASS SET UP A BUFFET. DELI MEAT AND CHEESE PLATTER WITH ACCOMPANIMENTS FRUIT PLATTER WITH YOGURT SAUCE CRUDITÉS PLATTER WITH SAUCE SMALL CHEESE PLATTER This week the class set up a buffet with all the terrines galantines and pâtés. We also prepared cheese platters crudite meat platters and a fruit platters.
Week 5 Menu: German Potato Salad Bratwurst Mini Mortadella Scotch Eggs Aioli Chorizo Hot Italian Sausage Kielbasa Mustard
Blackberry yogurt soup Cured salmon BLT Vegetable chips Reuben sandwich Duck prosciutto with balsamic glaze and fig Jam Southwestern turkey wrap Chilled roasted tomato soup with basil creme fraiche and Parmesan tuile Lamb Pita Vada Pav Croque Madame Club Sandwich
Garde Manger Week 2
Learned how to save a hollandaise sauce. Fundamentals of Classical Techniques Course Description: Through demonstrations and hands-on work, fundamental concepts, skills, and techniques involved in basic cookery are covered. These include the study of ingredients and cooking theories; the preparation of stocks, broths, glazes, soups, thickening agents, the grand and emulsion sauces. The cookery basics for vegetables, starches, meat, fish, and poultry are also introduced, as well as techniques such as sautéing, roasting, poaching, braising, broiling, grilling, stir-fry. In addition to learning organizational skills and work coordination, students will learn the basics of classical culinary vocabulary, basic food chemistry and flavor profiles, as well as identification, application and use of equipment and tools. Week 2 Mother Sauces
1 . Béchamel Liquid:milk. Thickened with a white roux 2. Velouté liquid :white stock. Thickened with a pale roux 3.Espagnole Liquid:Brown stock. Thickened with a light brown roux 4 . Tomato Sauce liquids:tomatoes. Thickened by pureeing 5.Hollandaise liquid :clarified butter Thickened with egg yolks |
CategoriesArchives |