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..)
In the picture, chef Stril is using the deep frier to make pommes Dauphine.
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 !)
Tomorrow is a busy day. 3 classes and an evening exam. Wish me luck !
Bon soiree,
Sj
