CHRM 1030-Day 10 Final Exam

Part I: Final 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

Part 2:

• Each student completes the following dish using the ingredients (in the appropriate amounts) below

    Chicken Pasta:

• Grilled Chicken Breast
• Dried Pasta ( Fettuccine, Cavatappi or Penne)
• Sauteed Asparagus
• Sauteed Mushrooms
• Grape tomatoes
• Bechamel Sauce (This is your base for the pasta sauce)
• Chopped Fresh Tarragon or Fresh Basil( enough to flavor your pasta or sauce)
• Parmesan Cheese (as needed to flavor your pasta or sauce)
• Salt and Pepper as needed

Note: You will be responsible to make/cook or prepare the appropriate amount of the above ingredients in order to serve a chicken pasta entree according to industry/restaurant standards.

Part 3:

• Each student completes the following using all the ingredients below:

        Salmon Entree

• Pan Seared Salmon
• Roasted New Potatoes with Caramelized Onions
• Sauteed Zucchini
• Hollandaise Sauce
• Fresh Herbs (Choose ones that work well the entree)
• Salt and Pepper as needed

Note: You will be responsible to make/cook or prepare the appropriate amount of the above ingredients in order to serve a Salmon entree according to industry/restaurant standards.

1030 Final Exam Study Guide

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”