Cooking Theory and Food Science
In cooking theory we learned necessary culinary skills. We learned how to make stock, the mother sauces, soups, and how to cook proteins, starches, and vegetables.
The most challenging part of the course was our practical exam at the end in which we had to make 8 dishes given to us on a notecard in 2.5 hours. My list consisted of:
-Escoffier's Tomato Sauce
-Beurre Blanc
-Polenta
-Poached Salmon
-Braised chicken
-Grilled zucchini
-Sweated shallots
-Sautéed carrots
I finished with one minute to spare!
The most challenging part of the course was our practical exam at the end in which we had to make 8 dishes given to us on a notecard in 2.5 hours. My list consisted of:
-Escoffier's Tomato Sauce
-Beurre Blanc
-Polenta
-Poached Salmon
-Braised chicken
-Grilled zucchini
-Sweated shallots
-Sautéed carrots
I finished with one minute to spare!