Day sixty two

My plate for Practical 

Can you cook a full menue in two and a half hours?

Today was Final Practical for the Culinary Fundamentals. We started from the theory and had to answer 35 questions. Some of these questions were multiple choice, some - true and fault, and some an essay questions. We had one hour to finish the test.

The second part was practical itself. We draw the menue which we suppose to cook. I hoped to get grilling menue, however I got sauté menu. I did not want that menu because of one item, which was steamed broccolini. For me vegetables are complicated, protein cookery is easier.

My menu for today was Saute Chicken Breast, sauce Fines Herbs, Steamed Broccolini, Glazed oblique Carrot, Basmati Rice Pilaf, and Mayonnaise. I had to cook ans present two identical plates. After 30 minutes of my time, I realized
that I have much more time then required to prepare the menu. About 45 minut before serving window was opened I was checking my to do list again and again, just to make sure I did not miss anything. And I had to wait, because we were not allowed to serve food before time.  We had to present food during 20 minut plating window.

So yes, you can cook the whole menue in two and a half hours. Of course it depends on a menu. However, unless you have something with cooking time more then two hours, this is feasible task.

Also I want to mention my success with Broccolini. I have not received my grades for this Practical, so may it is early to say anything about success. For me it was good. Broccolini did not change color and they were cooked really good. I steamed them, then shocked in ice water and just before service reheated them in the steamer.

Looking forward to hearing from the Chef my grades...