My Culinary Practice: Preparing a Three-Course Meal
I learned to cook in my culinary arts class. We make different dishes and try new recipes every week with our teacher, Chef Davey. For one of the final exams, we had a cooking exam that required us to prepare a three-course meal in our food lab. I am taking the cooking exam on Wednesday, so I went home to practice. My first course was carrot potage. First, I diced the carrots and put them into the bowl. Second, I cooked the carrots and chopped onion until soft, then put them into the blender and blended them until smooth. Then I heated the soup in my soup pot. I checked the consistency and added salt to enhance the flavor of the carrot soup. Finally, I served the carrot soup in a bowl and garnished it with parsley. For the second course, I made a green salad. I chose spring mix and diced mango. I made the dressing from oil and balsamic vinegar, poured it into the container, and shook it until emulsified. I added the salad to the bowl, then the grated cheese, poured in...