Day 10: Final

Final Exam- 2 Hours to Complete:

There will be no lecture, go directly to the lab and be prepared to start immediately.

Each student independently prepares two professionally plated entrees to industry standards:

• Plate 1:   Grilled Sirloin (Medium Rare)/ Pan Roasted Brussels Sprouts/Potato Puree/Mushroom Sauce
• Plate 2:   Seared Salmon (Medium)/Sauteed Spinach/Rice Pilaf/Bearnaise Sauce

~Each student will be responsible for sourcing and scaling their recipes.

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”