Today we practiced for the final practical. It went ok. There were several problems with mine and Alexis’ dish. When we served it the fish had gotten cold already, the burnwazette sauce was not really brown, the plate was cold, and the potatoes were a bit oily. Aside from that the food tasted rather good.  I found that the julienne carrots took too much time to make. All in all, me and Alexis got a C+. For the practical I will use batonette carrots instead of julienne for the glazed carrots. I will not make the spinach if i can help it. Maybe I can use the small diced potatoes as a garnish as well as a starch. That would be really good. Regardless of the protein I get, I will use a dish that allows me to make a pan or butter sauce immediately after. So that takes care of my sauce situation. I will have to plan some more. I will ace this practical.

Flat Fish and Shrimp

Today we fabricated flat fish and did some cool things with shrimp.

To fabricate flat fish you first cut off the frills at the top and the bottom of the fish. there are two methods to fabricate flat fish:

Method 1: cut at the base of the tail and to almost make a lever of skin. Then take the skin and pull it off.

Method 2: cut down along the back bone of the fish. Make long cuts, peeling off the fillet. Work along. Once the fillets are free make levers of skin and pull of skin with knife.

Regardless of the method you choose, you then have to look for worms in the fish. Hold the Fillet up to the light and look at the fillet. If there are any moving things in it then that is a worm. Just cut them out if they are there.

We then cooked the fillets in 2 different ways. We made a forcemeat out of them and we also steamed them en papiolete method.

to make a Mooseline forcemeat you throw the fillet in the Robot Coupe with some egg whites, cream, and seasoning then turn it on to create a paste. then you spread the forcemeat over another fillet and roll it up. If the rolled up Fillet is too thick cut it in half. this is called a paupiette. Then you pour some white stock, white wine over it in a little baking dish and take some parchment paper brushed with melted butter and put it over the dish. Bake off and serve.

For the en papiolete we made cut parchment paper into a heart and then brushed it with oil. We put some onions on one half of it and then cut the fillet and laid it on top of the onions. We then seasoned the fillets and then put some lemon slices on it. fold other half of parchment over and start folding the edges. Steam off in oven then serve.

We peeled shrimp. Simply snap at tail and peel off the shell. To de-vein take a paring knife and almost butterfly it. Then take out the goo.

We made shrimp cocktail and Shrimp Scampi.

To make shrimp cocktail you poach the shrimp in a flavorful liquid. We used lemon juice, bay leaf, white wine, worshtesor sauce, shrimp shells, pepper corns and some water. Poach for not even 5 minutes and then ice bath them.

To make Shrimp Scampi: take some olive oil butter and saute some garlic, adding some seasoning too. Saute the shrimp, add some more butter. Add some white wine and then add all of this to some noodles.

Soups and Salads

Today we did soups and salads. We made corn chowder, french onion soup, shrimp bisque, a puree soup, mussels, and our own salad bar. The fire alarm went off during class however so everything was rushed.What distinguishes chowders from other soup classes is that they usually have potatoes. French Onion soup is a clear soup. the Puree we used a satche of aromatics and simmered the soup. then we pureed the soup and added bruinois of ham as a garnish. The mussels we simply steamed in 2 flavorful broths.

Shrimp Bisque: heat the butter in a saucepan. add the onions and carrots and saute them until they are lightly browned. Then add the shrimp bay leaf, thyme, and parsley stems. saute everything until the shrimp is red. Add the tomato paste and stir well. Add the brandy substitute and white wine, reduce until half. remove the shrimp, peel and devein them. add shells to saucepan. Cut the shrimp into smalls pieces. reserve for a garnish. Add the veloute sauce and the stock to the saucepan. Simmer. Strain. Bring the soup back to a simmer. Add some hot cream and diced shrimp. Season. Serve.

For the salad bar I made the Parmesan Crackers. They were good. you add the wet ingredients to the dry ingredients and make a dough. After the dough ball is made, split the dough into 2 parts and then roll them out. Then you make irregular triangular shaped crackers. Bake off. Serve.


Today we fabricated and cooked striped bass. To do that you start at the anus of the fish and move the blade upwards until you reach the fins. Then you pull the guts out. Rinse the fish. After which you de-scale the fish. You do so by taking the back of the knife and forcing it upwards from the tail up and running it back and forth over the fish. Make sure you cover the fish with plastic wrap while you scale the fish since the scales will fly everywhere. After rinse the fish. Make a “V” shaped notch at the tail of the fish. Then angle a cut behind the head. Make a long cut at the back of the fish. Work along the back and slowly peel away the fillet from the carcass. Do the same for the other side. Cut the belly meat away from the fillet and save for another function. Once you have your nice fillets, feel along the fillet for the the pin bones. They should be at the head of the fillet. Use some kind of forceps pull them out. Then you gently make a shallow V cut around the bloodline in the fillet. That part becomes mushy when cooked so that is why we remove it. After the bloodline is removed, we cut the fillets in half at an angle. This is called Trianches.

One of the fillets we cut into gittionettes. Those we dredged and then battered to turn into fish sticks. We made a homemade tarter sauce to go with them. To make tarter sauce we minced some onions, shallots, and pickles and added it to several spoonfuls of mayonnaise. Then we add some lemon juice to to the mix and ta-da! Tarter sauce.

Striped Bass Ale’ Moonyere: We then took one of the fillet halves and floured it. We put oil in the pan and then sauted the fish. Take the fish out of the pan. Butter the pan burwanzet the butter. Add some parsley to the fish and the pan. Then pour the sauce over the fish. Serve.

We also baked the fish fillet.

Pan Fry: Take the fillet half and take it through the breading procedure then pan fry it.

Ber Blanc Sauce: Heat up white vinegar with chopped onions shallots. When its boiled add cold butter to it. When it starts to slowly melt take it off the heat and then whip the rest of the butter to make it creamy. Serve

Chicken: The Remake

So we did chicken again. We once again fabricated the chicken into 8 pieces. The cooking methods we used today were: poaching, braising, steaming. stewing, and frying.

To poach one must have a liquid, an acid, and some aromatics. Create the poaching liquid using those key ingredients and then heat up the liquid. The liquid should be heated so that it has movement but not bubbles. Then add the chicken breast in and cover with aluminum foil. Let it cook for a while and then take the breasts out. If you want you can make a sauce out of the poaching liquid.

Braising: First we take the legs and thighs of the chicken and dredge them in seasoned flour. The flour should be highly seasoned. We then sear the meat in hot olive oil until it develops a nice golden color. When it develops the nice golden color, take it out of the saucepot and put aside. We then develop the liquid. I made a classic cocovan. To do a classic cocovan we first add some more olive oil and then we saute our aromatics; like onions and mushrooms. Then we add some red wine, water and chicken base to it and mix it together. We then reintroduce the chicken to the liquid and then cover it over with aluminum foil. Then we stick the whole pot in the oven and finish it off there.

Steam: We steam the chicken tenders using the method called enpapillot; “in paper”. We brush down the paper with oil and then make a rack of aromatics. Today we had onion slices and sliced apples to use for a rack. So you make the rack and then put the chicken tenders on top of the rack. Then you add some liquid like white wine and cream, just a little though. You then fold the paper all around the seams. 90 degree “ears” are the key. Then the enpapillots are put into the oven and steamed until cooked.

Stew: To make a chicken stew first you cut the chicken breast up into small bite sized pieces and then cook them in the pot with no liquid. Then we take out the chicken and saute the onions. Then we add white wine. Then we add the rest of the ingredients and let them simmer. Serve.

We also fried the wings and made hot wings again.

My favorite was the stew. It was so flavorful and smooth. It was absolutely delicious.


Today we did chicken. We fabricated a chicken. Trussed up the chicken. Then we cooked the different chicken parts in 6 different ways. We marinated boneless skinless chicken breasts, breaded the tenders, dredged the wings for hot wings, seasoned the legs, pounded out the thighs and then stuffed them with stuffing, and also made chicken supreme.

I learned some new techniques to help me fabricate the chicken. I was relieved when Chef Bacchus-Foster told us it was ok to fabricate the chicken how we were used to it. I combined some of her techniques with my techniques to create a style of fabricating chicken unique. It felt so natural that I knew I had hit gold. Yay! I also learned about the miyogloben in the chicken bones. I learned that in the leg bone, if you don’t create a place for it to escape it will seep into the chicken meat and turn it funny colors.

We made our own marinade for our chicken. That was cool. Me and Alexis made a nice rose colored marinade that tasted pretty good. Then we grilled the chicken off.

We breaded the chicken tenders and then fried them off. We followed standard breading procedure: flour-egg wash-bread crumbs-fry.

To the Chicken wings, we dredged them. Dredging means that you only flour them. Then we fried the wings until they were golden and crispy. Soon after we dipped them into some hot sauce. Delicious.

The thighs we pounded out with a spoon until they were thinner. Then we filled them with some stuffing and rolled them up. We fried those too. Those were rather filling and good.

The legs we simply seasoned and baked. Those were the best part. I absolutely love chicken legs. Yum.

Finally we made chicken supreme. Chicken Supreme is a sauted chicken dish. First you heat up the pan with some clarified butter and oil. Then you season the chicken and put it into the pan. This time we poile’d the chicken. Which means that we took the extra oil and continuously baste the chicken’s underside. Anyway once the presentation side had a nice golden brown color we took it off the stove and finished it off in the oven. In the mean time we started to make the sauce. Using the remaining oil/butter in the pan you saute some onions. Then you can add some mushrooms and continue to saute them all up. Then you add a cold liquid to get the Fond up from the bottom of the pan. Once that is done, reduce the sauce some. After it has reduced sufficiently, add some veloute sauce to finish it off. If is the right consistancy then you can serve the chicken. if its not, then you can reduce the sauce further. Serve. Enjoy


So we started out the day with the usual quiz. Then we had a Vegetable Cut practical. I did ok. Could have done much better I think. From there, we cooked an assortment of veggie dishes. We made Battered Onion Rings, Breaded Onion Rings, Glazed Carrots, Grilled Zucchini, Breaded Zucchini, Battered Zucchini, Bechamal sauce in order to make Morney Sauce and to coat the other dishes we made. We also made Califlower Gratin and Butternut Squash and Zucchini Puree Soup.

I found that my favorite thing that we made was the breaded onion rings. the battered onion rings would have been my favorite but the batter turned out to be a bit bland. Still they were good. The way to fry battered foods is using the swimming method. The swimming method constitutes simply dipping the food in the batter and dropping it directly into the fryer. That was a lot of fun.

We also did some experiments with the color chemicals in vegetables. Chlorophyll, when introduced to an acid firms up and turns the vegetable drab green and when introduced to a basic element or to salt turns bright green. The basic element turns it mushy though. Flavon when introduced to an acid brightens up but becomes firm. When introduced to a basic element the vegetable became pale and very mushy. Finally, Anthocinanin when introduced to an acid brightened up and became firm while it become mushy and turned a nasty green color when introduced to the basic element.

Bechemal Sauce: is basically milk thickened by roux. You make a white roux by heating up some kind of fat and mixing it together with equal parts of flour. Heat up the milk so it won’t curdle when it hits the hot roux. There should be an onion pique added to the milk while its heating up. Add milk to the roux gradually. Keep stirring though. Reduce. Strain. Season the sauce. Serve.

Starchy Starch

Today we dealt with starches. We made Barley Pilaf, Rice Risotto, Hand Made Pasta, Basmati, Spaetzl, Gnocchi, and tomato sauce. We learned about the ratios of rice to water. We learned about Basmati pasta and how you wash and rinse it before  My absolute favorite was the Gnocchi. Oh my god that was definitely my favorite. I have this thing for Gnocchi. Its the best type of pasta ever. EVER. The other starches we made were really good too. My second favorite was the Rice Risotto, that had the most flavor out of all of the dishes we made today. Even so, the Gnocchi was still my first favorite.

Anyway, to make Gnocchi you take mashed potatoes and mix it with flour. Then you shape the gnocchi by putting it on the back of a fork and rolling it with your thumb to also make an indentation for sauce. After, you drop them into a pot of boiling water and cook for a few minutes. Then you enjoy the deliciousness.

Spaetzl was interesting. I’ve never made Spaetzl before. You make the batter, which consists of flour, eggs, and milk, and then mix it a lot to tighten up the gluten strands. After you let it rest for about an hour, you sort of push it through a holey-sheet tray to form little droplets of pasta. Then you boil that and then saute it for flavor.

To make hand made pasta, you make a well of flour. Then you fill it with eggs. Then you knead it all together to form a ball of dough. Always have water and some flour handy in case its too dry or too moist. After everything is properly kneaded together, wrap it up in some Saran Wrap and let it rest. After you cut it up into pieces, and feed it into the pasta machine. That poor pasta machine. I think I accidentally killed it. While I was using it it developed a whining, squeaking sound. It was almost like it was whining in pain. I feel so bad.

Breakfast Day

So today we made breakfast. And then some more breakfast and then some more food. We made so much food that I didn’t know what to do with it. We made buttermilk pancakes, bacon, sausages,  waffles, french omelets, eggs Benedict and all of its components. For the french omelet we also sliced and saute-ed mushrooms.

What I found really interesting was the eggs Benedict, and the french omelets. I’ve never poached an egg or made a french omelet. Making the Hollandaise sauce was fun. I’ve done it before and it was fun this time. I actually love the way Hollandaise tastes.

Watching the egg miraculously spin into a little ball of egg was really, really cool. I don’t know what it was about it, but I found that rather interesting. The rest of the Eggs Benedict came out really well.

My French Omelet needed some help though. For the most part, it was fine, except for the presentation. Instead of having the sort of double fold, mine only had one fold, making it an american omelet, not a french omelet. I had the fold at first, but the transfer from the pan to the plate messed it up. Oh well, I will keep trying.

Flipping the fried egg was also fun. That was a piece of cake. A nice easy flip. Very fun.

Potato Day

So today we did all sorts of things with potatoes. First we worked on our tourne’s. Mine are actually getting a bit better. Yay! Maybe I can become a potato artist after all.
After we learned how to make fork tender potatoes, useful for making mashed potato and for potato croquettes. We also learned how to clarify butter. I already knew how to do that, but I did learn that you’re supposed to skim the scum from butter while clarifying the butter. I guess I forgot about that. Anyway, I learned that the official term for skimming scum from butter is “Depouillage”. I learned a cool alternative technique to clarifying butter, melt the butter, refrigerate it, and then pour off the milk solids, as the milk solids do not coagulate again.  We also learned  to use the mandolin. Its good for fast production and for lesser skilled workers. We made Potato Dauphinoise, Potato Croquettes, French Fries, and then we riced the fork tender potatoes.

All of this was a lot of fun actually, I’ve never used a deep fryer or made Croquettes before. I’m not sure if I’ve made Dauphinoise before. I might be confusing that with Potatoes Anna or some other layered creamy potato dish I’ve made at BOCES. Either way it was fun. Only problem with my Dauphinoise was that it exploded with cream after it baked. After it baked, the cream spilled out over the sides all around it. Lol, one reason not to pour too much cream in thinking that you put in too little since you can’t see how much cream you put in to begin with.  Otherwise it was rather tasty. I was really surprised that I liked the gruyere cheese. I normally hate almost all cheeses. The only 3 cheeses I really like are Gouda, Sweet Munchie, and Mozzarella cheese. Gruyere cheese almost tastes like a milder version of Gouda. Lol no wonder I like it.
Potato Dauphinoise

-potatoes    -cream   -gruyere cheese  -SPTT


cut the potatoes
layer potatoes
sprinkle gruyere cheese
potato layer
Bake the Dauphinoise.

In other news, the Potato Croquettes were delicious. My absolute favorite thing we made was the Croquettes. Whatever we breaded them with was perfect. They was salty and crunchy  and just amazing. I’m going to be internally raving about those Croquettes for a while now.

Potato Croquettes

-Potato mixture   -flour  -clarified butter   -egg wash    -breading of some sort


Make Cylinder  out of potato mixture

Roll in flour

Roll in egg wash

Roll in breading

Make sure coats cover everything evenly

Fry in deep fryer