Main course plating & presentation

potatoes Gratin mixed with sesame-crusted chicken

Pictures Credits to mrs quek

I remembered this was a two-week course. During the first week of 3 periods, we were taught basic techniques. Like slicing, dicing and even how to polish the knifes. We were also taught how to garnish for example, strawberry. The following week, we learn to cook 2 dishes. They were potato gratin and sesame-crusted chicken.

Potato Gratin

First we have to peel the potatoes and cut into even, thin slices.I did not have much problems with it except for the peeling part. Mrs quek had to teach me how to peel. (joke) Then, we season the potatoes with salt, pepper and nutmeg. We were told to place a single layer of potatoes into the well-greased pan which was done was us, and sprinkle on a thin layer of cheese. We continue to do these for the next few layers until all the potatoes & 3/4 of the cheese were used. Our pace was quite slow and all the teachers hurried us. After that, we heat the cream and milk to a simmer . Whisk the egg yolk in a bowl, then gradually add the hot cream/milk. Afterwards, we pour in on top of the potatoes and top with the remaining cheese. Finally, we bake uncovered at a Pre-heated oven of 180 degree Celsius until all the potatoes are tender and cheese turns golden brown. approx for 30 mins.

While waiting for it to be cooked, we carried on with the next dish-sesame crusted chicken.

Sesame Crusted Chicken

They taught us how to lightly pound the chicken pieces with the back of the knife gently to an even thickness. We season it with chili & fennel powder, salt & pepper. We did these in twos', so my partner was dipping and seasoning the chicken into the beaten egg whites while i pressed into the pistachio-cereal mixture to coat completely and evenly. Then we were separated. I went to heat oil in skillet and with medium fire, pan -fry crusted chicken fillets , 5 minutes on each sides until golden brown. It was hard because the oil keep poping out of the pan and it was pain.(a bit)

During these two weeks course, i really learned a lot from it. I learn a lot of new techniques and few thing to take note of. For example, try not to bend when you are cutting vegetables, etc. It was a fun and memorable lesson with the chef outside the school. They taught us a lot of things we didn't knew. After finishing our 2nd dish, we couldn't make the sauce because there was not enough time and so we skipped it. We garnish and design our dish quickly and bid farewell to our chef and headed for our next lesson.