Hang in there, only one more class of soups and then we move on into another cooking area.
Your practical Soup test will be on February 7th. Please be prepared as this is a real test of time management, focus, taste, presentation, knife skills, proper cooking methods, following given instructions, and safty and sanitation.
Some things to help you prepare for your test are:
- Ensure that you have a sanitation pail filled 3/4 full of luke warm water with a tbsp of bleach at your station. Keep any unused cloths in there until needed.
- Have a damp cloth underneath your cutting board for security
- use safe and proper knife handling at all times
- clean as you work
- Watch your cuts of the vegetables you are being evaluated on your knowledge and skill of the different cuts
- Proper cooking methods (are you using the correct cooking methods listed in your recipe?)
- Follow your recipe exactly as written, you are being evaluated on how welll you focus and follow instructions
- Taste and presentation of final product
- correct doneness of the final product (pasta is cooked al dente, vegetables are soft but not mushy, the temperature of the soup is hot not warm...)
