culinary arts lab

Today’s lab was the final. I went in today at 9:50 and was given striped bass. I could have done better on my fabrication of the fish, and cleaning it up a little bit better. I really was confident in my dish, and I was happy with my overall grade. My plating to me seemed sophisicated and I was extremely happy with my outcome.

Today’s lab was unique, we practiced for the lab final for next week. For next week I need to work on my timing and make sure that all my food is properly cooked, and not undercooked. Seasoning needs to be done as we go along with cooking, and things cannot be bland. I need to make sure that all my components on my plate go well with one another. Overall lab was good and we got out almost fifty minutes early.

Today I went to the 5-845 night class with chef Recinella. I was unable to attend the morning class due to driving home purposes. The red meats lab was very enlightening and the way the chef taught the class was a complete different style from the way other chefs teach. I made a NY strip steak and marinated it and grilled it. I served a starch on the side which was roasted red potatoes in olive oil with some fresh rosemary and thyme. For my vegetables I did caramelized onions and sauteed shiitaki mushrooms in a reduced red wine sauce. Overall the lab was very helpful and acknowledgable.

Today’s lab was on soups and salads. Most of the techniques seemed fairly easy to understand and be able to make. I learned the components to use in a salad. What goes well with each ingredient in your composure of a salad. Most of the soups were rather good, and the salad dressings came out good. Over all the lab was good and the food was simple and easy.

 Todays fish lab was rather smelly. The fish weren’t as fresh as we had expected them to be. I was horrible at filleting my fish, but yet it was my frist time. I need to keep practicing, and evenutally I will become good. Some of the items that we cooked were good, on the other hand some of them were not  to my liking. Although I did try everything, bacause I always try everything once. Overall the class was good.

Today’s lab was really good since we learned the different types of moist-heat cooking methods. I apologize for being so hyper and scaring the other classmates. Everyone else needs to learn how to clean and work as they go. I feel liek everyone needs to learn how to manage their time better. Other than that I like how lab is going, and everytime it seems to go smoother and smoother.

The chicken fabrication lab today was a very helpful skill to obtain. It is very good to know how to fabricate your own chicken, if you do not buy it broken down already. It saves you money, and only takes a little labor especially when you get it packed down to a certain time limit. Everyone worked at a slower pace than usual, but we got out a little after 1145, but not too terrrible. Over all, lab was pretty good today.

Todays lab went smooth again, which was enjoyable to get out on time. I felt pretty comfortable about the vegetable cut pratical this morning. I know that I need to work on my torneau’s and my medium dice. Also I forgot to do the rondelle’s a on a bias, yet that’s my fault. Over all I am happy with my results,  I just need to make sure Imeasure accurately.

Today’s lab went much smoother as opposed to last tuesday’s class. Everyone was keeping their momentum going, and everything ran a lot smoother. I was happy that we actually had some time to get ready for our advisory class, rather than rushingto get things done.

Today’s class was really good up until clean up time.  Everyone began to lose their momentum and time management was lost. I think everyone needs to keep their on the clock, and just try and always keep ontop of things. I have learned that through being in the kitchen at boces. Other than that I liked all the different types of ways we cooked with the potatoes