In-Lab
At home*, prepare each of the following recipes and present a report, with photographs on your (and your guest’s) impressions of the dish. Present this report at: https://www.facebook.com/culinaryexams.
Bring each of these items to your instructor for evaluation and critique:
- 1 loaf of a Quick Bread
- 1 dozen each Lace Almond Tuiles, French Butter Cookie (Sablé) and Macarons (36 total)
- 1 each, Lemon Meringue Pie and Apple Pie and Coconut Cream Pie
- 1, 2-Layer High-Ratio Yellow Cake, Iced
- 1 loaf of a White Bread (Straight-Dough)
Practical Skills Demonstration: 3.0 Hours
- Prepare, bake one 8” Genoise cake. Do not fill, ice, or finish the cake. Score will be based on the quality of the Genoise itself. Present on suitable platter, cut and plate a portion for tasting.
- Prepare and bake the following:
- 1 dozen ‐ chocolate chips cookie utilizing the drop method. Display on a suitable platter for tasting.
- 1 dozen ‐ butter cookie utilizing the piped method. Display on a suitable platter for tasting.
- Demonstrate Chou Pastry and Pastry Cream: Prepare 4 éclairs.
*The student may choose to prepare these at school during regular class hours and upon approval of your chef instructor.
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