Day seventy seven

Tasting menu for today, ready to roast

Last day of chicken fabrication.

Today was the second day of chicken. We did almost the same we did yesterday with some small variation. For one chicken instead of fabricating airline breast we did skinless butterflied breast and chicken lolly pops. The whole leg (thigh and drumstick) was deboned.

We tried also another way of separating chicken - to take off legs first and then to take off beast. Even though the chef said that this is not the best way in her opinion, I found it easier to do, because when you take legs off you work entirely on the breast and do not need to handle the whole side of the chicken. Again this is personal opinion, I can do both ways.

It was a chance for us to taste different birds today - quail, squab, chicken, capon, pheasant, and something else (do not remember). Squab had
the very interesting taste it was kind of livery and the texture was really good.

Butterflied chicken breast

Capon was amazing. It was really tasty and succulent, I did not expected that big bird to be so nice. Unfortunately, we were not able to try duck (my favorit). The chef opened one and it was not fresh. So she assumed that all ducks are bad. At the end of class when we opened all of them, only two out of five were bad, others were quite good. Bit it was late to cook then.

Tomorrow is our practical for meat fabrication. It will be written test, fabrication exam, and identification exam. We hope that there will be nothing crazy on ID exam. Fabrication exam should be easy. For the knowledge part, the more multiple choice questions the better. So will see.

English writing is not going so well so far. This online course freaks me out. Instead of learning English writing I am trying to figure out how two systems work. We suppose to use these on-line systems to submit all our assignments, but with little success so far. Why is should be so complicated I do not know.