Final Exam

Final Exams: wednesday 8th April
Start at 10:30
Finish at 1:30
Main course consists of :
Bechamel sauce
Carrots vichy
Kingklip ( apply own cooking method )
classical potato dish (apply own method )

Dessert:
Chocolate Moose

pg1. Name and Id

pg2. Menu, main and dessert

pg3. Mise en place: Timetable, equipment , ingredient list of everything /cooking method (french)

pg4. Plate design.....of main course and dessert

pg5. Costing sheet of each dish
Cost of dish

pg6. Recipe/no method

pg7. Test

Being a chef in the kitchen

When starting the chef course i did not now what to exspect, it was a little different at first because i thought that i was going to go straight into hotel and lodge work.But little did i now i had to experience alot of other departments. So i started with the chef course, the thought that ran through my mind was WoW i am actually going to learn how to make food for once in my life.

We started off with the basics such as cutting different kind of fruits and vegtables, but not old wife style way, professional chef way which was really great....so now i now how to cut with out cutting my fingers off!
We learnt as well that you get different kinds of cutting boards in the kitchen and they are also colour coded.

Boards:

White board- Dairy products
Red board- Raw meat
Blue board - Fish
Yellow board- chicken
Brown board - Cooked meat
Green board- Fruit and vegtables

Recipies

While we were in the kitchen we cooked alot of different types of food such as Beef roullade, Pancakes, Stuffed lamb loin, Eggs flourentine and creme caramel....just to name a few the rest wre all just as nice.

We also learned that there are different cooking methods such as........

• Blanching
• Poaching
  
• Baking
  
• Boiling
  
• Grilling
  
• Steaming
  
• Brazing
  
• Glazing
  
• Stewing
  
• Pot roast
  
• Deep fried
  
• Shallow fried
• Saute

Knife skills

When i entered the kitchen i had no idea that you get different sets of knifes and each name has different names. The most common three in the kitchen is the chef knife, the peeler and pairing knife. The chef's knife is probaly the most common because yoy can use that for almost everything from cutting fruits to squashing prunes to get the pip out. With the peeler you would use that to get skins off of any vegtable or fruit. And the pairing knife you would use to create design for your plate for a exsample a piece of butternut with carving on the edges.

French names

When working in the kitchen you learn alot of new things such as everything in the kitchen has a french name...

Here are a few!

• Beef-bouef
• Lamb-agnean
  
• Mutton-mouton
• Pork-porc
• Veal-veau
• Poultry-volaille
  

And Aldente-To the bite

Tempretures in the kitchen

In the kitchen when cooking you use different tempreatures for each method you do. For exsample.

• Pot roasting - 140-160
• Deep fry point- 160-180
• Boiling point- 65-85
• Grilling-220-250
• Baking-180

Arrival at sondela

Arriving at sondela was probaly the most nervous i have ever been in my life. Arriving here was very exciting but at the same time overwhelming because i couldnt believe that i didnt have to go study at a college or university. Being here made me do what i loved hotel and lodge management and what was nice is that there is more practical than theroy and being a person that cant sit still i enjoyed that very much.