In my soups, stocks and sauce class I was M.O.D, which is manager of the day. I was responsible for making sure that everything was done in the alloted time which was 2 hours. We had to prepare a consomme, which is a beef or veal broth. Once you mix all the ingredients together you put it in the pot to simmer and form a raft on top.I put my pot on and began making another recipe not realizing that it had begun to boil which broke my raft. It still turned out okay but my broth was not as clear as it could have been. I now know that I have to pay closer attention and watch how high I have my fire up.
We made recipes from the Floribbean cuisine,shrimp ceviche,roasted pork tenderloin cuban style,mango chutney,mojo and white bean mesclin salad. Our Chef prepared wonderful conch chowder.I was assigned the task of making the pork and the mojo.The mojo a form of salsa, had mango, cilantro,jalepeno peppers and orange juice.It had to be cooled before serving and I did not realize it was still in the cooler untill the last 15 seconds.It made it on the plate and turned out very nice. The cuban pork on the other hand,well lets just say I had a few issues.I began to cook my pork earlier than I should have and as a result it was done before everything else.I pulled it from the oven and assumed that as long as it remained covered it would be fine and still hot by the time it was ready to plate. Chef brought it to my attention that it would not be hot. He informed me that as long as I had the oven temperature set to the same as the internal temperature of the pork it would be fine. I still took it out of the oven several times after that, I guess fearing that I would not have time to slice and plate in time.I will have to use better judgment and time management next time.
In spite of a several mishaps, we managed to get everything finished on time. Bieng M.O.D is alot of pressure and a great learning experience. It has made me aware of some of the things I need to work on.I need to read the recipes completely before class and have a better game plan so that I am more organized and can make more efficient judgment calls.
We made recipes from the Floribbean cuisine,shrimp ceviche,roasted pork tenderloin cuban style,mango chutney,mojo and white bean mesclin salad. Our Chef prepared wonderful conch chowder.I was assigned the task of making the pork and the mojo.The mojo a form of salsa, had mango, cilantro,jalepeno peppers and orange juice.It had to be cooled before serving and I did not realize it was still in the cooler untill the last 15 seconds.It made it on the plate and turned out very nice. The cuban pork on the other hand,well lets just say I had a few issues.I began to cook my pork earlier than I should have and as a result it was done before everything else.I pulled it from the oven and assumed that as long as it remained covered it would be fine and still hot by the time it was ready to plate. Chef brought it to my attention that it would not be hot. He informed me that as long as I had the oven temperature set to the same as the internal temperature of the pork it would be fine. I still took it out of the oven several times after that, I guess fearing that I would not have time to slice and plate in time.I will have to use better judgment and time management next time.
In spite of a several mishaps, we managed to get everything finished on time. Bieng M.O.D is alot of pressure and a great learning experience. It has made me aware of some of the things I need to work on.I need to read the recipes completely before class and have a better game plan so that I am more organized and can make more efficient judgment calls.
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