YUMM!! Week 4 of Basic Culinary Skills 2

What can i say about week 4... I think all i can say is YUMM!!! 

The school weeks are getting better and better! From last weeks Frying and Roasting, we are now at Baking and Grilling.

Which made this week the end of our lessons for "Cooking Methods". Which also meant, we had our final Exams. And for the first time we didn't only have a written exam, we also had to go through a practical exam. 

Oh how nervous i was, we had to create 2 different dishes alone, and in a matter of only 1 1/2 hours. That given time includes preparation time and cooking time. The dishes had to be perfectly plated before the 1 1/2 hours ended. 

It was really stressful! I already worked as fast as i could and i almost didn't make it! I rushed everything till the last 5 seconds. Luckily, i was able to finish it all. Phew...

What an experience!

Anyways, since we used one school day for our practical exam, we only had 3 days of cooking lessons. 

Here are the delicious Dishes we cooked. :)

DAY1:

Fish En Papillote (fish baked inside an enclosed parchment paper, which made the fish steam inside). And Baked Mussels Persillade. (Mussels topped with a mixture of Breadcrumbs, butter, parsley, garlic, onion and baked till browned)

Fish En Papillote

Baked Mussels Persillade

DAY2:

On Day two we grilled some delicious, and juicy Striploin, Grilled Vegetables and Deep Fried Shoestring Potatoes. And also cooked a Bernaise sauce. The Bernaise sauce is practically just a Hollandaise Sauce with Terragon.

Grilled Striploin with Grilled Vegetables,
Shoestring Potatoes and Bernaise sauce.

DAY3:

On day 3 we grilles Chicken and Tuna, Baked some Hasselback Potatoes, Cooked Rice Pilaf, Made a Balsamic Reduction, Cooked a Choron sauce (which is simply a hollandaise sauce with tomatoes) and caramelized Onions. We did a "little bit" a lot today. :)

Grilled Chicken with Hasselback Potatoes and Choron Sauce

Grilles Tuna with Rice Pilaf and Balsamic Reduction