Skills 2 Day 10 & 11

Trout A La Meuniere

Chicken Fines Herbs

Today we made chicken fines herbs, fresh pasta, and vegetables that included snow peas, carrots, yellow and white turnips, and celery. We had to break down the chickens ourselves, which was exciting and scary at the same time. We had learned how to do it in meat ID and fabrication but that was a few months ago, in the end breaking down the chicken was not that big of a deal, I just had to do it. For the vegetables we had to cut them into battonetts which are little sticks that are a 1/4 by a 1/4 and 2 to 2 and a half inches long. They are an annoyance to say the least, you just have to do it. This day all and all was a success, I provided a picture of it we had to plate it like you see it. I don't know if I would have plated it like that I think the presentation looks a little messy that way but it is the way chef wanted it and that is the way it goes. On day 11 we made sauteed Trout a la meuniere. A la meuniere means that it has a sauce that includes browned butter, parsley and lemon juice. The dish included boiled wild rice, veg medley which had mushrooms, golden beets, cauliflower, brussel sprouts and carrots. Also a side of sauteed mushrooms. It was all very delicious! We also had to make a cup of mayonnaise for the next days meal, we had to do it ahead of time.