What all do we have to do for our practical? Well day one out of two of it, we are doing a lot of prep and stuff that takes the longest. Day 2 we start class with a test on the power points we did throughout the class and then we finish the rest of our baking and plate and give to chef. If it wasn't for the test, everyone would have finished sooner, that and if the freezer hadn't broke and gone up to like 50 degrees.
For this practical we had to make a strudel, an ice cream that would go into a baked Alaska, a sherbet or sorbet, cobbler, and crepes. Which no, doesn't sound like a lot but when you add that you have to make a dough for the strudel, peel, core, and slice apples, make the ice cream and sherbet (which takes a while if you do it the right way), make a sponge cake, spread it out, cut it to the shape of the ice cream, make a whip cream to go on top and then flambeed it. Then make biscuit dough, make filling for cobbler. Then crepes. You have to make the batter, let it sit for at least an hour, then you have to make them and the filling and any sauce or topping you want to use. That is a lot to do in just two days, but with the test about a day and a half. Anyways, wanna see my final product?
This is everything and how we had to plate and show to chef. He would not check anything unless it was all on the tray.
This is my baked Alaska, it turned out a little bigger than expected, aka, exactly the same size as the plate. It wouldn't have been if it wasn't for the broken freezer and my ice cream kinda melting down...
Cobbler, we made three each but then he asked for just one...
Strudel! This one is an apple, walnut, and raisin strudel. It is so delicious!
This is my sherbet! It was DELICIOUS! It's a red raspberry and white peach sherbet with almond garnish. Yum!
Last but not least, my crepes! Chef wanted creativity. So, this is an apple and pear crepe with a cranberry mint sauce. I was a bit nervous and accidentally added a little too much mint, but besides that, they were amazing! Going to make crepes at home when I go for spring break! Yummm!
Now, for my new class, we started with a long lecture and then each table made a different cookie, one altitude adjusted and one not. My group made oatmeal raisin, not adjusted wasn't too bad, just spread a little more than the adjusted ones. They tasted just fine though :P Then we began the process for checkerboard cookies and a short dough cookie. That doesn't sound like a lot, and it's not. We spent about half the class in lecture when it should have only been a half an hour. But we still would have only done that stuff for some reason. We would have had a short day if it wasn't for the lecture...
Well, I hope you all enjoyed my makings this week! Please, please send me pictures of the things you make! Or send me requests of what you want me to make. I am always happy to help! I wont be able to make anything not in class until break but it will happen! Just send me a message on my facebook page!
Happy baking! - Meg
