![Picture](/uploads/1/6/4/6/16460548/8716336.jpg)
CU234: Classical European Cuisine (E1)
Week: 6 |Cuisine of France (Menu 2) Central France
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo: Veal Kidneys (Cleaning)
Menu:
Watercress Salad with Endive and Cucumbers
French Onion Soup
Sliced Veal Kidneys
Lamb Stew
Stuffed Swiss Chard
Crepes stuffed with Lemon Souffle
Summary: Round 2 of our 3-part session on France was focused on Central France. We worked with Kidneys, which is classified as an offal or organ type of meat. It is similar to liver in texture until it is cooked, then it becomes rubbery. I did taste it and I did not like the taste or texture in my mouth. the Lamb Stew on the other had was actually very luscious and had deep flavor. I worked on this dish with another team mate and we were constantly checking in with each other to gauge the status of the dish. I also worked on the French Onion Soup which I did try very hard to get the onions very caramelized so that it would give a deep sweet flavor. Unfortunately the stock that we had to use was not very deep in color or flavor. This lead to the soup being a bit lack luster. I felt that the soup was good but lacked back bone.
Week: 6 |Cuisine of France (Menu 2) Central France
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo: Veal Kidneys (Cleaning)
Menu:
Watercress Salad with Endive and Cucumbers
French Onion Soup
Sliced Veal Kidneys
Lamb Stew
Stuffed Swiss Chard
Crepes stuffed with Lemon Souffle
Summary: Round 2 of our 3-part session on France was focused on Central France. We worked with Kidneys, which is classified as an offal or organ type of meat. It is similar to liver in texture until it is cooked, then it becomes rubbery. I did taste it and I did not like the taste or texture in my mouth. the Lamb Stew on the other had was actually very luscious and had deep flavor. I worked on this dish with another team mate and we were constantly checking in with each other to gauge the status of the dish. I also worked on the French Onion Soup which I did try very hard to get the onions very caramelized so that it would give a deep sweet flavor. Unfortunately the stock that we had to use was not very deep in color or flavor. This lead to the soup being a bit lack luster. I felt that the soup was good but lacked back bone.