Last Thursday was my last day for Fundamentals of Food Service Production. For the practical in this class we were required to create three recipes - one entree, one starch, and one veggie, in under three hours to serve 6 people. Three hours seems like more than enough time. However, considering the fact that everything is made from scratch and the recipe must be followed verbatim, It’s easy to understand how 3 hours could seem like a very short time.
Each Student is graded on there ability to saute, shallow fry, and bake. I scored a 14 out of 15 for sauteing, a 12.5 out of 15 for shallow frying, and a 12.5 out of 14 for baking. The Chicken Picatta was sauteed, the Fried Broccoli was Shallow fried, and the Stuffed Tomato was Baked.
Overall I am really satisfied with the way I preformed. If I have went a little faster on my mise en place I definitely would have done a lot better.
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