Today was the start of exams week. We have 4 exams in all, one practical and one theory exam in each of cuisine and patisserie.
The cuisine practical was 1st thing this morning. It was going to be either chicken fricassée or sole bon femme. We would all be doing the same recipe and wouldn’t find out which one until it started.
As it turned out we could see chicken stock and then chickens through the windows into the kitchen, so we could tell what we would be cooking before we entered the kitchen. But only a few minutes before so not really any advantage.
The first part was 15 minutes to write out the recipe and method. This went ok I think – I just hope they can read my handwriting!
Then we went into the kitchen in pairs, 5 minutes apart. I was in the last pair so had to wait for over half an hour to start. This was so that the chefs tasting each dish wouldn’t get them all in one go.
Once in, I cut up the chicken pretty quickly and then peeled and cut or turned all the vegetables. Then it was onto cooking the chicken, the vegetables and finally the sauce.
I was pretty pleased with the results though it took every minute of the 2 hours allotted. It may not have been perfect (I can always improve the vegetable turning) but I think it was all cooked ok and looked good on the plate. Results later in the week.