rebeccaarnold - 1 down 4 to go.

1 down 4 to go.

This semester is winding up quickly. Today I finished my first exam. It was my Garde Manger final. My partner (Steph) and I drew beef a few weeks back...

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This semester is winding up quickly. Today I finished my first exam. It was my Garde Manger final. My partner (Steph) and I drew beef a few weeks back. So we made a terrine platter and appetizer plate that was composed of beef. Below is a picture.

Our terrine was made with beef tenderloin and Mangalitsa Pig fat. There was an internal garnish of caramelized onions and sautÃ©ed mushrooms. It was wrapped in sausage and flavored with thyme and rosemary.

One of our accompaniments was bundles of pickled vegetables tied with green onion.

The other a rye crustini with fresh homemade ricotta cheese with salt and pepper. Topped with curls of red pepper and a pickled mushroom.

Our appetizer plate consisted of micro greens and some more of the pepper curls. The baguettes were topped with roasted beef tenderloin that had marinated in red wine and rosemary. On top of that was olives, roasted red pepper, basil and balsamic vinegar topped with a red wine honey reduction sauce.

We felt really good with our platter and Chef really liked it so we will just have to wait and see what our grade is for it. But as far as I am concerned we passed with flying colors.

Next week I start my baking practical. A little more nervous about that one so prayers are welcomed.