Midterm Cooking Exam

Part I: Midterm Exam (3 hours):

• Each student completes the following and presents on a lined 1/2 sheet pan:
  • 1 carrot julienne
  • 1 carrot brunoise
  • 1 carrot batonnet
  • 1 carrot macédoine
  • 1/2 onion julienne
  • 1/2 onion diced

• Each student completes the following:
  • French Omelet with Gruyère and Chives served a large disposable plate
  • Basic Risotto
  • Entree Salad, presented on a large plate and to include the following:
    • Salad greens
    • Poached chicken breast, large dice
    • Haricot verts, blanched and shocked
    • Hard-cooked egg
    • Tomato Concasse
    • An emulsified vinaigrette

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”