Hey! Time to finish telling you about Garde Monger :) On Day 5 and 6 we made certain types of platters. Our practical was on making platters so this was to get us prepared for that. My group theme for this was a French platter and our protein that was to be the main focus was seafood.
Our practical was to make another platter with our group. The theme for ours was Asian and the protein we were assigned was beef. Chef gave us beef tenderloin and we took it from there!
Hors d'Oeuvre: Asian beef meatball with basil, garlic, onion, sriracha (Asian hot sauce), and breadcrumbs topped with an orange glaze
Nourishing Element: Beef tenderloin marinated (in coriander, ginger, garlic, soy sauce, and ketchup), seared and then baked
Utilized Meat: We used our hors d'Oeuvre for our utilized meat as well (Meatballs)
Salad: Cucumbers thinly sliced and marinated in sesame oil, soy sauce and sugar
Starch: Noodles tossed in a dressing of sesame oil, green onions, cilantro and peanuts
Vegetable: Snap peas, broccoli, asparagus, carrots and bell peppers marinated in coriander, chinese 5 spice, soy sauce, ginger, and brown sugar and then sauteed
Sauce: Teriyaki Sauce
And here is our show plate where we had to present one serving size of each food.
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