Classic French Cuisine was the class I have wanted to take for long, and finally I got what I wanted, class of French cuisine.
I started taking sophomore labs this term. The first class was Garde Manger.
This was the plate for my Garde Manger final practical.
I made this with some Asia twist.
In the plate, I got...
Chinese Five Spices Chicken Pâté
Canapé - Stir-fried Mushroom with Ginger & Garlic Soysauce
Tea-Flavored Broccoli Purée
Apple and Carrot Salad with Garlic Mayo
I didn't feel content with this since the flavor was not what I expected.
And the second class was French Cuisine.
三分熟菲力牛排 Medium Rare Filet Mignon
貝爾納斯醬 Béarnaise Sauce
橄欖球馬鈴薯 Tourne Potatoes
蘆筍塔 Asparagus Tripod
紅蘿蔔切片 Sliced Carrot
覆盆莓醋濃縮汁 Raspberry Vinigar Reduction
This was the final practical plate in Classic French Cuisine.
Everyone had 90 minutes to finish its plate, so I got...
Medium Rare Filet Mignon
Raspberry Vinegar Reduction
in my plate
This was my favorite plate, which I have done in all my final practicals so far, and I got full point on this lol.