Apr 26, 2007

Cooking Evaluation : Recipe Your Way !

Next tuesday, at FCI, I will have my first evaluation on cooking, plating and creating technics...With specified ingredients and some basics instructions, we have to create a dish using cooking technics we previously learned. The grade will be based on use of ingredients, techniques and plating arrangements.
The receipe is called Filet de limande a votre facon, Fillet of flounder your way. So I have starting to think about it and will give your my own receipe and how I did (well or not) in a next post.

Wish me good luck...

Here are the listed ingredients and the procedure :
Ingredients (for 2 portions)
1 flounder

100 grams haricots verts
2 carrots
2 zucchini
4 plum tomatoes
4 large domestic mushrooms
¼ bunch parsley

Each student is limited to:
2 shallots or 1 small onion
125 ml rice or 1 potato, Idaho or red bliss
125 ml heavy cream
125 ml white wine
250 ml chicken stock
1 bay leaf
1 sprig thyme
1 garlic clove
1 egg



  1. As a team, fillet the fish and use half for each individual preparation, incorporating the bones for a stock if desired.
  2. Cut and prepare any or all of the vegetables from the garnish list in any manner, using cooking methods learned in class so far. Incorporate any one of the 3 starches (including pasta) in the preparation, and any of the remaining ingredients (to which there is a limit) for an optional sauce.