1st practical assessment
Next Tuesday we have our first practical assessment. I thought it was going to be pretty complicated but we got the assessment sheet today and it doesnt seem to bad. As our teachers say “we’re here to pass you, not fail you … [cough] it reflects better on us.” So even though i’m pretty sure i’ll pass i’d still like to get a nice score. However what really lets people down, says my teacher, is in the hygiene department. At Tafe they’re very strict. Stricter than in any eating establishment. If we accidentally touch our face or our hair with our bare hands and dont sanitize straight after it’s an automatic fail. So getting into the habit of scratching a facial itch with your shoulder is a good one.
So. Next week we will have 2.5 hours to:
- Julienne 1/2 carrot
- Brunoise 1/2 carrot
- Jardiniere 1/2 carrot
- Chop parsley 10gms
- Lemon wedges (1 lemon into 8 wedges)
- Orange cut into segments
- Tomato concasse
- Onion sliced 1/2
- Onion diced 1/2
- Garlic paste 4 cloves
- Roux (white, blond, brown)
Everything has to be presented beautifully and consistancy of cuts and technique is key. If he catches us using our knives incorrectly in any way we have to pack up and leave. If our workstations are in any way messy we have to stop cooking and clean them and can only resume when he gives us the say so. A workflow plan needs to be typed up and submitted on the day. This is a whole outline as abbreviated as possible planning the entire session. We will not be allowed in class without one.
Standard stuff basically.So from tonight until next Monday i will be practicing my roux and garlic paste since i effed my roux up last time (not drastically so.)
