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Final exam cooking, looking for feedback

post #1 of 3
Thread Starter 

Have my practical final exam in my Basic Cookery class.  Just looking for some feedback and any advice you would like to provide.  My main mental block is the delivery of all food must be at service temperature and how I will hold the items that are finished first.  Here are the things we need to make

 

A grilled marinaded chicken thigh

Supreme sauce

3 pieces of chicken chasseur

Pan fried breaded chicken breast

Sauted chicken breast

 

My thinking on a order is

 

Get the marinade and put the thigh in and back in the fridge

Make the veloute for the supreme sauce

Brown the chicken for chasseur and get that in the oven

Check the veloute and finish that.... Hold in a double broiler

Start to saute the chicken breast as that would have to probably be finished in the oven

Throw the thigh on the grill and start to pan fry the other breast

 

I feel good about the order but I know things will not pan out perfectly timing wise.  

 

Just really looking for advice and any knowledge you guys/gals can provide.  


Thanks for reading 

post #2 of 3

Will the chicken parts come straight from the walk in or are you allowed time to take the chill off?

Just wondering because an ice cold chicken breast with skin and bone intact may take a bit longer than you think (cannot count the times mine has looked beautiful then when cut into the meat next to the bone will still be bloody (not just red but oozing).

This is why I start my larger pieces first and hold in a slow oven until all pieces are taken care of.

Then again if it is on the smallish side your time line looks pretty good.

 

Congrats on finishing your basics!

 

mimi

post #3 of 3
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Will the chicken parts come straight from the walk in or are you allowed time to take the chill off?

Just wondering because an ice cold chicken breast with skin and bone intact may take a bit longer than you think (cannot count the times mine has looked beautiful then when cut into the meat next to the bone will still be bloody (not just red but oozing).

This is why I start my larger pieces first and hold in a slow oven until all pieces are taken care of.

Then again if it is on the smallish side your time line looks pretty good.

 

Congrats on finishing your basics!

 

mimi

The chicken will be in a walk in fridge covered with ice and most likely have ice up the cavity.  We will have to first truss it, then fabricate it completely.  After we fabricate it, we have to leave in covered on ice in a fridge till we need it.

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