Wednesday. Only a short day today. We have to study this afternoon. Some are getting nervous - tomorrow we have our written exam. We have to study 7 different recipes (ingredient list and amount of veggies), a long list of French words/cuisine expressions and some other stuff. The exam consists of 20 multiple choice questions, 10 true/false questions and we have to fill in the 'blanc spaces' of ingredients lists. Shold be pretty simple...
All this trouble is worth ONLY 10% of our total exam.....
well, on to today's demo and practical.
Trout flan (nearly snotty) with port wine sauce AND truffels, pork medaillons with pommes Dauphine and a fresh fruit sabayon (yukkie ! yellow snotty hot stuff on top..)
tastings for everybody
Picture: top - Trout flan made 'au bain marie' in the oven with a very nice port wine suace with truffels and bottom: Fruit sabayon. i.e. too much yellow snotty stuff on very nice fruit....
After starting our practical, the fire alarm went off. No, I didn't do anything wrong (yet) - it was only an exercise. You stop cooking immediately, take everything off the stove, and go outside where you immediately step into a pile of dog s@&t !
After 10 minutes it was all over and we could go back to our cooking stations again (where I found out that the class dickhead 'stole' my scales and later my hot plate, just when I needed it.... got the scales back !)
After 10 minutes it was all over and we could go back to our cooking stations again (where I found out that the class dickhead 'stole' my scales and later my hot plate, just when I needed it.... got the scales back !)
Tomorrow is a busy day. 3 classes and an evening exam. Wish me luck !
Bon soiree,
Sj
2 comments:
SJOERD
SUCCES MET HET EXAMEN
wILLEM
Hey kerel, leuk om te lezen hoor. ik zie je vermaakt je prima.
Succes!! En we spreken elkaar nog wel. 20 dec ga ik even naar huis voor 3 weken.
Gr. Dennis Pello
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