3rd Kitchen Practical 12th March 2010

This was my 3rd and the last kitchen practical..
We were very busy this week..
because now we were divided to 5 group..
1 group got 3 person..
And 1 group had to prepare food for 10 pax..
I was with Chery and Invioni,,

The menu for this week were:
Appetizer : Pan fried squid with tomyam gelee and mango salad
Main course : Roasted duck breast served with confit duck leg, braised red cabbage, saute asparagus, couscous and gastrique sauce.

So,,
This week,I cleaned the squid then cut it..
The squid was very smelly..
Then after cut the squid,I fried the squid until golden colour..
That's for the appetizer..

For the Main course..
I cut the duck..
Actually it was not different with chicken..
but the duck had more fat inside,,
Then I fried and roasted the duck breast..
then for the red meat part,we deep fried it with the oil and duck fat..
So it became a confit..

Then we made couscous..
actually couscous is like rice..
but it's smaller and nicer,,
We made the couscous like we made the risotto..


This week's class was very hectic..
Because the time was limited and there were a lot of things to do..
Somemore,this week my head hit the iron tray,,
my head was very painful..
But I learned a lot from this week's class,,