笨牛ㄟ牧場

想上這堂課想很久了~終於也很開心的進入法式料理的領域

Classic French Cuisine was the class I have wanted to take for long, and finally I got what I wanted, class of French cuisine.

這學期開始上二年級的廚房課，第一堂是冷盤料理(Garde Manger)

I started taking sophomore labs this term. The first class was Garde Manger.

這是冷盤料理的期末考作品

完全把我的中式料理文化融入了

五香雞肉肉凍

法式小品是醬麻油炒蘑菇及黃椒

醬汁是 茶香花椰菜泥

只有沙拉沒有融入中式

不過整體上沒有很滿意

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.

第二堂就是我最想修的法式料理了

And the second class was French Cuisine.

這是法式料理的期末實做作品

90分鐘完成

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

Béarnaise Sauce

Tourne Potatoes

Asparagus Tripod

Sliced Carrot

Raspberry Vinegar Reduction

in my plate

這道是我期末考幾堂課下來最滿意的一次@@

老師也給我滿分~超駭的WOW

This was my favorite plate, which I have done in all my final practicals so far, and I got full point on this lol.