Week 4
This week we actually didn't do much cooking as it seemed, as the first two days we didn't do any cooking. But as the week went on we did more cooking and prepping for either the day after or for next week like making the cake base, fillings, and pastry. So hoping that will make the following week a bit easier.
october 10th Day 14: food safety and hygiene course
TOday was our food safety and hygiene course. it started with food hygiene and understanding why and what needs to be done to keep food safe. Then we talked about the different types of bacteria and more specifically pathogens, food bacteria such as salmonella, Staphylococous aureus, ecoli 0157, etc... We also learned about what bacteria needs to grow, which foods are high risk and which foods are low risk for bacteria. Another important aspect of food hygiene is temperature control, at what temperature is bacteria destroyed, minimum temperature for hot holding, at what temperatures bacteria can MULTIPLY, and also what temperatures to keep frozen foods. We also covered physical hazards, contamination hazards and we finished off with different types of food allergies. it was a very informative day but also made us rethink about how we prepare food, that we are preparing food for other people to eat and we need to make sure or at least try our best to avoid any types of bacteria to spread onto our food that we will then give to our costumers.
october 11th Day 15 am: demonstration (afternoon tea)
asparagus rolls
Egg and cress sandwiches
Herb scones with smoked salmon
Bouchees au chocolat
Biscuit a la cuillere (Sponge finger biscuits)
Creem patissiere (Confectioners custard)
Chocolate glace icing
Country fruitcake
Frankfurter kranz
Tartelettes aux fraises au fromage
THE BRITISH SURE KNOW HOW TO DO THEIR AFTERNOON TEAS, THE SCONES WITH CLOTTED CREAM AND JAM, THE MANY VARIETIES OF LITTLE SANDWICHES, AND YOU CAN'T FORGET ABOUT THE CAKES, TARTS, AND ALL THE DESSERTS. NOT ONLY ARE THERE LITTLE TREATS ON THE STAND BUT USUALLY THERE IS A SEPARATE CAKE TABLE WHERE YOU CAN GET SLICES OF MORE CAKE.
Bouchees au chocolat
Country fruitcake
Frankfurter kranz
day 15 pm: cake
today we put fondant over our cakes and started to make the elements for our cakes. mixing colors, molding and shaping.
october 12th Day 16 am: cooking
TURBAN D'AGEN SURPRISING A NICE CREAMY DESSERT, BUT DOES TAKE SOME TIME TO MAKE, SO WOULD BE BEST TO MADE A DAY IN ADVANCE AS WE USED THE BLAST CHILLER IN ORDER FOR THEM TO SET WITHIN OUR CLASS TIME. THE PLIE DISH NOT PARTICULARLY A DISH PEOPLE DIDN'T ENJOY AS PLAICE IS QUITE A LIGHT AND DELICATE FISH, THEN WITH THIS DISH YOU ADD TWO TYPES OF CREAMY BECHAMEL SAUCE AND CHEESE WHICH DOESN'T REALLY GO AND OVERPOWER THE TASTE OF THE DELICATE FISH.
filets de plie cubat
Rosemary potatoes
Turban d'Agen
Vegetable stock
Day 16 pm: demonstration
Filet de porc roule dans d'epinards
Mini potato gratins
Profiteroles au chocolat
Pate a choux (choux pastry)
Sauce chocolat
Eclairs au chocolat
Dansk wienerbrod
Filet de porc
Eclairs
Profiteroles
Dansk wienerbrod
october 13th Day 17 am: cooking
FANCY FISH AND CHIPS AS I WOULD COULD CALL IT BUT MAYBE IT'S JUST BECAUSE WE MADE IT AT SCHOOL. IT WAS QUITE GOOD, I MEAN ANYTHING FRIED DOES TASTE GOOD. BUT ALSO LIKE THE TARTARE SAUCE WHICH WAS QUITE EASY TO MAKE, SAME BASE AS MAYONNAISE. REALLY ENJOYED THE TOMATOES, FAIRLY SIMPLE AND EASY TO MAKE BUT VERY TASTY BUT I WOULD DEFINITELY ADD LESS GARLIC NEXT TIME AS THE GARLIC FLAVOR THEN BECAME A BIT TOO OVERPOWERING. WELL THE SOUP IS DEFINITELY NOT MY FAVORITE AND NOT A FAVORITE AMONG OTHERS, IT DEFINITELY LACKS A BIT OF DEPTH AND FLAVOR. I THINK IT WOULD BE NICE WITH SOME CHICKEN OR BACON IN IT.
Kitchen garden soup (creme jardiniere)
Sole Goujons
Potato chips (Pommes de terre Pont-Neuf)
Provencal style tomatoes (Tomates a la Provencale)
Sauce tartare
Pavlova
Day 17 PM: cooking
A POSSIBLE EXAM SCENARIO AS THESE ARE POSSIBLE EXAM DISHES. A BIT NERVE RACKING AS WE THEN NEEDED TO DO EVERYTHING ON OUR OWN, LIKE MEASURE OUT ALL OUR INGREDIENTS AND PREP ALL THE FOOD ON OUR OWN. USUALLY IF WE DO ONE QUANTITY OF A DISH, WE WILL WORK WITH OUR PARTNERS TO GET COMPONENTS OF THE DISH DONE TOGETHER OR HELP EACH OTHER WEIGHT SIMILAR INGREDIENTS IF WE ARE EACH DOING A DISH. SO THERE WAS STILL A LOT OF SCRAMBLING AROUND.
Beef and Guinness pie (rough puff pastry)
Bread rolls
Gateau au chocolat (pate a genoise commune)
October 14th Day 18 AM: Theory
Today's theory class was about freezing, thawing, and different cooking methods. we discussed how freezing affects different foods and what is the best way to freeze and store different foods. what is the best way to thaw for certain foods. and finally learning about all the different types of cooking methods, as well as different types of hobs, ovens, and grills.
day 18 pm: cooking
Gateau au chocolat (creme au berre mousseline)
Pate sucree