Americas Day 3 and 4

Americas is the next kitchen class we take after skills 3. It is a larger scale kitchen that puts out alot more dishes than skills 3. In skills 3 we did about 40 covers a day. In Americas daily we would do up to 70-80 covers, that is a significant change. Also in skills we would as a class split in half and each group do one full entree so it was a lot easier, where as in Americas we were split into groups of two or three and there would be 5 different entree choices and a soup and salad. Americas seemed overwhelming at first but I liked the adrenaline rush from it all. In Americas we would be learning about all the different cultures in the Americas such as American Midwest, American Southwest, Mexico, South America, and the American South and Louisiana Cuisine. Not only would we cook native dishes to those places but we would also learn all about there culture and how certain ingredients were brought from different countries and the influence that those countries had on the cuisines. So day three and four I was on the soup and salad station. On day three I made the Senate Bean Soup, it was fun to make and it was intersting having to make soup for 70 instead of the usual 40. I was also incharge of making the salads on both days. I made wedges of iceberg lettuce, with Thousand Island dressing. For garnish I had to slice tomatoes in half, make croutons, hard boil eggs, then cut them into tiny pieces and last but not least I had cut radishes very thin for the salad. On day four I switched soups with my partner and he made the Senate Bean soup and I made the Wisconsin Cheddar Cheese and Beer Soup. This soup is delicious, it is nice and creamy and it has beer in it what could be better! I made croutons as a garnish for the soup. This soup is probably one of the most popular ones made in Americas, and we sold out in about 15 minutes of opening, it was pretty cool. In Americas we would do each menu two days in a row so the first day you could work on one part of the dish but then the next day you could do a different part, so by the end of it all you knew how to make the entire dish. Overall day 3 and 4 went well and we survived!