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Failing Practical exam for CC twice

post #1 of 13
Thread Starter 

Need some guidance!!! I practiced at least ten times, gone over everything that I needed to do till my eyes and head started hurting. My mentor has no time or either forgot.Been on google,you tube, been on facebook!! I need an idea of a check list in detailed and direction to saute an airline chicken breast. Someone please help!!!

post #2 of 13
What is CC?
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 13

certified culinarian

post #4 of 13

unless its a rather small portion size i cant really see how you can sautee an airline breast without finishing it in the oven, the wing joint will always be under cooked unless you sous vide it first 

post #5 of 13
Thread Starter 


​That's what tripped me up! The first three chefs said i needed to saute the chicken,the last three chef's said to finish it in the oven. Portion size came from 3.5 pound chicken. when sliced into it was raw so I put it on small sheet pan to finish cooking when I glanced over to the judges the chicken was not raw.  

post #6 of 13

Saute and finish it in the oven.  This is pretty standard.

post #7 of 13
That's the trick, right? Saute or pop into the oven. Both may be right, depending?

What's portion size? What breed? What else are you working on the line? Is it a Tyson Farms chicken on steroids, or natural free range?

There's no standard other than the standard of the chef you're working under and what they procure.

For a large airline cut from a big steroid bird, sear, flip and pop into the oven. For a smaller, leaner, free range sicillian buttercup just saute the petite bird and serve.

I'm no collegiate culinarian and may just be talking out of ass.
post #8 of 13


​The Practical exam is breaking down a 3.5 pound chicken,my mentor showed me to cook the French breast. first exam I did in august I seared it both sides then placed in oven the judges told me I didn't saute so this last one I did sautéed then put a lid to finish cooking should not have put a lid on it but I seared on both side a nd reduced the heat the internal temp was 183 after the rest period I sliced it,it was raw then placed then back the oven to finish. then on top that I finished 1 hour early of 2.5 hours. the last time I finished 1.5 earlier. So something is missing my mentor wasn't always around when I practiced so I have two mentor this time around.

post #9 of 13
Quote:
Originally Posted by Parallax View Post

That's the trick, right? Saute or pop into the oven. Both may be right, depending?

What's portion size? What breed? What else are you working on the line? Is it a Tyson Farms chicken on steroids, or natural free range?

There's no standard other than the standard of the chef you're working under and what they procure.

For a large airline cut from a big steroid bird, sear, flip and pop into the oven. For a smaller, leaner, free range sicillian buttercup just saute the petite bird and serve.

I'm no collegiate culinarian and may just be talking out of ass.

Why do you saute?

To give the surface good caramelization and to develop flavour, also so you can deglaze the pan after the brst is finished.

If you think you are talking out of your azz, then don't offer advice. Lots talk out of their ass and don't know it, so you are waaay ahead of them.....
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #10 of 13


​ACF wants one french breast or a breast sauteed ,so i'm not talking out my ass! My mentor is the one who showed me the method. The sauce is a pan sauce reduced with stock and I whisk in cubes of butter coated with flour

post #11 of 13

No, no, no.

 

Of course you aren't talking out of your hiney, and that's why I didn't copy and paste your post. 

 

The "other guy" did, and that's why I'm quoting him and addressing that as soon as I see it.

 

Yours is a legitimate, practical question and it deserves a legitimate, practical, answer, I hope you found my explanation clear.  

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #12 of 13
Quote:
Originally Posted by Parallax View Post

Is it a Tyson Farms chicken on steroids, or natural free range?

 

Here is the only thing I will offer to this thread...the use of growth hormones is illegal in the poultry (and pork) industry.  Please don't mislead the public, or other professionals, into thinking these drugs are rampant...when in reality they aren't being used at all.

post #13 of 13
It seems Parallax hasn't posted anywhere on this site for a while. Odd, because at first it seemed like he had an opinion on just about everything, and now...nothing.
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
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