This week we will focus on quick breads. The Chef demonstrated biscuits today. Then we went back to our tables to start production. We made three different things today. First my partner and I together, made Blueberry Muffins. They came out good and out of the three things we made today, these were my favorite. They were moist and tasted great.
My partner made the Scones with raisins. I didn't taste these, but my partner said they tasted like the biscuits.
I made the biscuits. They were easy to make and came out good. I wish I would have had some butter and apple jelly to eat with it. Then I scaled out the ingredients to make banana-nut bread tomorrow. My partner made pastry cream for the eclairs we'll make tomorrow.Today I got the results for last Friday's practical. The overall grade is 95. We were graded on three areas:
A) Sanitation/General (grade: 10 out of 10)
- Organization / Work flow
- Hygiene and Safety Practices
- Timing
- Professionalism
B) Fruit Pie (grade: 43 out of 45)
- Top Crust Texture
- Bottom Crust
- Flavor
- Color
- Lattice (-2 points for lattice spacing)
C) Frangipane Tart (grade: 42 out of 45)
- Texture
- Flavor
- Color
- Aesthetics (-3 points for not trimming tart shell close enough to ring)
- Presentation/Garnish
Some of you may be wondering why I don't include the recipes in my blog. Currently everything we are doing is very basic and there is nothing very special about the finished product. The intended purpose is to teach us the technics involved. Later if we make anything that I considered extraordinary, I promise to include the recipe.
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I just caught up on all your blogs and I am so hungry now I can handle stand it.
ReplyDeletehello monique
ReplyDeleteyou have such a nice french name !! no wonder you are going to be a great cook !! and bravo for these tiny breads they look scrumptious !!
I am Pierre a french foodie based in Paris ; if you like frenchcreative food come and vist me you are very welcome !! cheeio from paris Pierre