Tempering Chocolate
Formulas: Churn Mandarin Sorbet Temper Chocolate | Small Wares Needed: Mixing bowls Spatula Scale Sheet Pans Chef's Knife |
My Objectives:
Plate Brownie with Marshmallow, Dried Orange, & Mandarin Sorbet.
Help out my other team member as needed.
Keep station clean and organized, dishes to a minimum.
Plate Brownie with Marshmallow, Dried Orange, & Mandarin Sorbet.
Help out my other team member as needed.
Keep station clean and organized, dishes to a minimum.
Timeline: 7:00-8:00 Plan for the day. Chef Elizabeth lecture on tempering chocolate. 8:00-9:00 MEP Food & Equipment. Chef demo of plating techniques. Plated tart from freezer with fruit and Creme Anglaise. Short break. 9:00-10:00 Cut Brownies, cut marshmallows. Plated brownies with sorbet, marshmallow, dried orange peel, and chocolate ring. 10:00-11:00 Cleaned kitchen, did dishes, helped with floors. 11:00-12:00 Review for written Final Exam. | Prep List: Sugars: Powdered Chocolate What I prepared: Plated Brownie with Marshmallow, Dried Orange, & Mandarin Sorbet. |
Summary & Personal Observations:
The plating aspect of today was really fun. Chef makes it look so easy! I definitely like the classic look: simple and chic. I think that's a word. Anyways. I don't think that I will have a problem over-doing things in my classes. Usually simple but eye-catching is the most aesthetically pleasing, in my opinion.
Chef taught us about how good desserts showcase different textures and flavor profiles, and of course color. This is another topic that I have a lot of learning to do in my next classes. I am going to do some independent research on flavor profiles in the coming weeks, since I know next-to-nothing about the topic.
Great last class. Next week is the written exam (not worried) and the practical exam (worried). I am an excellent test taker, but practicals are different. There is someone - an expert in the thing you're getting tested on - watching you, and that makes me uneasy and less confident. Hopefully as my skills increase, so will my confidence, and in the coming classes and practicals, my stomach won't have such a dramatic reaction to the stress of the day before practical!
The plating aspect of today was really fun. Chef makes it look so easy! I definitely like the classic look: simple and chic. I think that's a word. Anyways. I don't think that I will have a problem over-doing things in my classes. Usually simple but eye-catching is the most aesthetically pleasing, in my opinion.
Chef taught us about how good desserts showcase different textures and flavor profiles, and of course color. This is another topic that I have a lot of learning to do in my next classes. I am going to do some independent research on flavor profiles in the coming weeks, since I know next-to-nothing about the topic.
Great last class. Next week is the written exam (not worried) and the practical exam (worried). I am an excellent test taker, but practicals are different. There is someone - an expert in the thing you're getting tested on - watching you, and that makes me uneasy and less confident. Hopefully as my skills increase, so will my confidence, and in the coming classes and practicals, my stomach won't have such a dramatic reaction to the stress of the day before practical!