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
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