Final Practical Exam:
1. Prepare 8 oz of Sauce Mornay from a basic Bechamel sauce. Then prepare a pasta dish using two vegetables from the cart (mirepoix does not count as vegetables). Reserve 2 oz of your Mornay sauce for evaluation. Serve you Mornay sauce at the same time as your pasta dish. (25 pts)
2. Prepare one order of Eggs Benedict (two eggs, two english muffins, etc). (25 pts)
3. Prepare 1 pint of blended/pureed Tomato sauce. Note: Do not make a Marinara sauce. Remember the difference? Serve 2 oz for evaluation. (10 pts)
- Prepare a Sauce alla Puttanesca (this is considered a derivative of Tomato sauce)
- Grill a 6 oz piece of Cod fish or other white fish
- Serve grilled fish topped on a plate topped with your Puttanesca sauce (15 pts)
4. Prepare 1 pint of Chicken Veloute. Serve 2 oz for evaluation (10 pts)
- Make a classic derivative sauce from your Veloute
- Pan sear a chicken breast
- Serve your cooked chicken breast on a plate topped with your derivative sauce (15 pts)
5. Prepare 1 pint of Cream of Mushroom soup (25 pts)
6. Explain how to make a Classic Espagnole and Dem-glace (10 pts)
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”