8 July- cut up and rolled a pork loin, filled with mustard, mince, dried vegetables and parma-ham, i also panèd chicken drumsticks with coconut instead of bread crumbs, De-boned chicken drumsticks, spiced with lemon and lime and we also made volavonts, bouches and pies, it is a pastry, made from puff pastry, in small circles(volavont) and the bouche is twice its size, it can be filled with savoury commodities.
9 July- Me, kieron and alon did a demo for the open day, all the parents loved it, and we made a beefstrip flat bread, but we didnt serve it, the guests were served our prepared foods, like the volavonts, vlakvark and rooibok scallops, chilli chicken and we made loin rolls after the demo, for the next conferences, it was a busy day and all the conferences that have been coming in a lot lately.
10 July- i made a payonnaise sauce for the first time ever, it consists of grated eggs, bread crumbs, butter and lemon juice, its a traditional french sauce and we used it for blanched raminosco, cauliflour and broccoli, mostly we did conference foods and cleaned
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