Today is the day two of our class at Ceproc.
The day started with a quick breakfast and a debrief about our agenda schedule for the day. The chef claimed that we will be completing and producing our lunch for today, which was the following recipes that was given yesterday. Which was the poultry quenelle and the mini tarts with langoustine tartlets. Once the demonstration started, we were taught on how to get off the peas from its shell, and how to do the quenelle from the panade that we made yesterday. During the demo, we were informed of how it was done through the use of a spoon that came specifically from Lyon. Which was a great information to know. After we were done with our task, there was a demonstration about cooking sweet bread. Which was quite surprising because I originally thought it would be similar to the what the name suggests, but it was the pancreas of the animal. It was seared in the pan and basted with butter. The langoustine, being described as a delicate meat, was only flashed on a 250°C oven for 1 minute. There was also the assembly of the pie tarts using phyllo dough.
Yesterday, the chef demonstrated how to break down the Foie Gras. It is done by removing the red lines to remove the inedible parts, but for today, it was almost finished and only that last part had to be done which was the scoring. When chef finished the first pate en croute, he gave us an opportunity to finish the second one. I had tried it but it was harder than I was expecting because it needed a gentle pressure to properly create the lines without damaging the pastry. One method that stood out to me is the egg wash. The egg wash that was in the pate en croute. Because only the yolks were used to give more richness and there was sugar was applied to increase the caramelization color and texture.
Right before lunch, we were introduced to the line kitchen. Where it was connected to the dining room. After chef finished his plating demonstration, we were given the chance to help out in the assembly line. I helped out plating on the main course, assembling the potato and vegetables. After lunch time, we received our certification of completion and after cleaning the kitchen, it was a wrap on our culinary classes.