CU234: Classical European Cuisine (E1)
Week: 7 | Cuisine of Northern France
Daily Objective:
Review basic classical cooking techniques and quality standards
Follow standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Menu:
Braised Endive with Almond cream
Beef Consomme with vegetables
Tomato Calmart
Warm Oysters with Zucchini
Potatoes parmentier
Chicken Sauté Marengo
Lettuce Salad
Crème Brulee
Today in lab I made the crème brulee, the lettuce salad, and the potatoes parmentier. It was work with all that had to be done in two of my dishes. I spoke with Chef to see if I could play around with the flavor profile of the crème brulee or if I needed to prepare it with its traditional flavor profile. Chef told me that I could play around with the flavor profile considering that I have made crème brulee several times prior. I chose to go with a cheesecake flavor just to try something that I had never done before. The crème brulee turned out great! Chef said that the texture was fantastic and the flavor was awesome, not too overwhelming on the cheesecake flavor as it still had some of the tartness from the cream cheese. I was surprised at the salad considering that there were not many ingredients. It was fresh and clean, a perfect palate cleanser. I will be making the salad again. I am glad to say that our team worked really well together and brought the entire menu together in a timely manner! Good job team.
Week: 7 | Cuisine of Northern France
Daily Objective:
Review basic classical cooking techniques and quality standards
Follow standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Menu:
Braised Endive with Almond cream
Beef Consomme with vegetables
Tomato Calmart
Warm Oysters with Zucchini
Potatoes parmentier
Chicken Sauté Marengo
Lettuce Salad
Crème Brulee
Today in lab I made the crème brulee, the lettuce salad, and the potatoes parmentier. It was work with all that had to be done in two of my dishes. I spoke with Chef to see if I could play around with the flavor profile of the crème brulee or if I needed to prepare it with its traditional flavor profile. Chef told me that I could play around with the flavor profile considering that I have made crème brulee several times prior. I chose to go with a cheesecake flavor just to try something that I had never done before. The crème brulee turned out great! Chef said that the texture was fantastic and the flavor was awesome, not too overwhelming on the cheesecake flavor as it still had some of the tartness from the cream cheese. I was surprised at the salad considering that there were not many ingredients. It was fresh and clean, a perfect palate cleanser. I will be making the salad again. I am glad to say that our team worked really well together and brought the entire menu together in a timely manner! Good job team.