Final Exam

The last two days of our class are going to be for preparation and production of a Menu. Random menus where given to all of us and mine was the following:
Soup.- French Onion Soup
Appetizer.- Chicken Roulade stuffed with Roasted Bell pepper, asparagus, mushroom duxelle served with tourne potatoes and a port wine sauce.
Entree.- Grilled Salmon Filet, Pomme Puree, Steamed Carrots and Lemon Caper Buerre Blanc.

For Tuesday we will be presenting our list of ingredients, the organization of our Mise en Place, (our organized items), knife cuts review and we will also have a last quiz.

Last Quiz Review:

Ingredients for sauces Robert, Charcuterie, Lemon Caper Beurre Blanc and Orange Beurre Blanc
Techniques for tough cuts of Meat
Ingredients for Chicken Roulade and the process to make it
Five Products ID

WISH ME LUCK!