Second Semester Culinary Practical Exam

We chose (randomly) one of six possible menus to prepare. The possible menus are at the bottom of this page.


My station
Chef Yoda Watched Over
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I drew
Menu 1
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My Finished Stuff
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Chef Heywood judges
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Kevin, Mr Emulsion, drew the deep poach menu....which included his "famous" hollandaise
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Menu 1
Roast Chicken
Pan Gravy
Green Beans (buttered)
Glazed Beets
Potatoes au Gratin
Beef Consommé (brunoise of carrots, celery, parsnips)

Menu 2
Chicken with Sauce Fines Herb
Zucchini Battonet, saute
Braised Red Cabbage
Puree of Lentil (crouton garnish)

Menu 3
Grilled Mahi-Mahi
Pineapple Salsa
Green Beans, buttered
Glazed Oblique Carrots
White Rice Pilaf
Cream of Shroom Soup (shroom garnish)

Menu 4
Shallow Poach
Sauce Vin Blanc
Broccoli, buttered
Duxelle Tomato or Squash
Tourne Parsley Spud
Cream of Cauliflower or Broccoli (floret garnish)

Menu 5
Beef Stew
Battonet or LD Carrot, Turnips, Green Beans
Mashed Spuds
Chicken Consommé (jul of leek, carrot, parsnip)

Menu 6
Deep Poach Salmon
Jardinière garnish
Steamed Spinach, buttered
Tourne Parsley Potatoes
Beef Consommé (brunoise of carrot, celery, zucchini)