![Picture](/uploads/1/6/4/6/16460548/4893435.jpg)
Classical European Cuisine (E1)
Week: 5
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Lecture: Southern France
Menu:
Pear Salad
Vegetable soup with shell fish
Fillet of fish Mouginoise
Filet de Porc Farci Lyonnaise (stuffed pork)
Ratatouille
Mousse au chocolat
Summary: The cuisine this week was the start of our 3-part session on France. This week began very ruff for me, but I was able to pull off a few items from the actual menu. The first item that I was able to prepare was an item that I have made several times and was very easy. Usually when I make ratatouille I do it in a sliced and layered version (kind of taking a page from the animated movie about a rat that could cook) and it is always very good. This time the recipe called for me to dice the vegetables and sauté them differently. Though I had to rethink my usual preparation the dish was still fantastic. Chocolate mousse is not a dish that I have very much difficulty with but I have seen so many different versions that I was very interested to prepare the recipe that is actually from this region of France. I was very pleasantly surprised to find that it was actually better than most of the recipes that I had tried previously with the exception that it was a lot firmer than what I usually prepare. The last dish that I took on was the Filet de Porc Farci Lyonnaise (stuffed pork). We had just done pork bundles in Italain cuisine and I was not really interested in doing it again. Once I actually read through the recipe I found that the stuffing was not rolled up in the pork but rather that a deep cut was made in the pork tenderloin, stuffed, trussed, seared, and then braised in a moderate oven for 45 minutes. The pork turned out well and was actually really good with the onions and celery that had been braise with it.
Week: 5
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Lecture: Southern France
Menu:
Pear Salad
Vegetable soup with shell fish
Fillet of fish Mouginoise
Filet de Porc Farci Lyonnaise (stuffed pork)
Ratatouille
Mousse au chocolat
Summary: The cuisine this week was the start of our 3-part session on France. This week began very ruff for me, but I was able to pull off a few items from the actual menu. The first item that I was able to prepare was an item that I have made several times and was very easy. Usually when I make ratatouille I do it in a sliced and layered version (kind of taking a page from the animated movie about a rat that could cook) and it is always very good. This time the recipe called for me to dice the vegetables and sauté them differently. Though I had to rethink my usual preparation the dish was still fantastic. Chocolate mousse is not a dish that I have very much difficulty with but I have seen so many different versions that I was very interested to prepare the recipe that is actually from this region of France. I was very pleasantly surprised to find that it was actually better than most of the recipes that I had tried previously with the exception that it was a lot firmer than what I usually prepare. The last dish that I took on was the Filet de Porc Farci Lyonnaise (stuffed pork). We had just done pork bundles in Italain cuisine and I was not really interested in doing it again. Once I actually read through the recipe I found that the stuffing was not rolled up in the pork but rather that a deep cut was made in the pork tenderloin, stuffed, trussed, seared, and then braised in a moderate oven for 45 minutes. The pork turned out well and was actually really good with the onions and celery that had been braise with it.