I have a question that probably cannot be answered here but I will ask anyway. Never know who reads here. The culinary school I attend has their final exams every four weeks for each month long subject. My practical was today. The students were broken down into 4 person groups at the beginning of the month and these were the teammates we had to work with for the entire month. I won't go into how painful that was. Let me say though that one of my team was dropped in the first week and another we were not sure about until today. The region my group was assigned to represent was Provence. We were to prepare a menu: 5 appetizers, 8 entrees and 5 desserts. Each person in the group was to prepare two items from the menu. I prepared the menu. Two of the recipes I put together through research and experimentation, not from cookbooks. Here is what happened: I made a whole chicken, stuffed it with appropriate herbs to the region, tucked French goat cheese with garlic under the skin, and oiled the exterior with olive oil and rubbed with dried herbs d' provence. I brought the herbs from home as the school is notorious for not having the items we requisition. I also made a soup pistou that I acquired the recipe for. My teammates made floating island, artichike appetizer that I developed the recipe for, a trout en papillote, and poached pears with strawberries in honey thyme sauce. The chefs critique: The chicken was wonderful with just the right herbs, cooked correctly, flavor was great, but the request was for single serving and slicing a couple slices off the breast for the tasting didn't change the fact that it was made for more than one person. The soup was very tasty. Teammate 1: The floating island sauce was cooked to too high a temp making hard candy instead of caramel sauce, the artichokes were not cleaned sufficiently and were not blanched long enough. Teammate 2: The trout was cooked in an aluminum foil packet instead of parchment paper and the aluminum started reacting to the lemon on the fish, there was no comment on the poached pears. The end scores were: mine for chicken and soup-85%; Islands and artichokes-87%;, fish and pears 87%. She said I had put myself at an advantage over the other students by bringing my herbs in. I guess that means she took points away for that. Also I imagine I lost points for cooking a whole chicken instead of just a breast. I will find out tomorrow. What is the opinion here? Was the scoring fair? i will appreciate all sides to the arguement.
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2/27/08 at 5:15pm