On to the next one, baking's behind us now. The written final consisted of 12 short essay questions, along the lines of: explain why the laminated dough process is important, outlining the steps. And, how is a Swiss butter cream prepared, and so on. Pretty hard, but I knew a good chunk of it, and I'm banking on partial credit for the ones I fudged.
The practical was: 4 eclairs, 4 cream puffs, 4 swans, all turned in at the same time. They use the same pate a choux dough, but each has a different cream, and the eclairs also have a fondant glaze. I did well, 95 on the eclairs and 90/90 for puffs/swans. My cream puffs are always too small, a customer would feel so ripped off buying one of my lil puffs. But I handled my biz, made this shit from memory, and it's a new class on Monday.
Garde manger next, then international. Tonight, no school - seeing Conan OBrien with Jen.
Posts
No comments:
Post a Comment