2nd Menu.... Duck

This is my 2nd week class menu....

Roasted Duck Breast serve wif balsamic sauce accompany wif mix vege risotto, braised cabbage, and sautee onion mushroom.

Chef said good idea but sauce too thick and too little...

Presentation wise ok.

Taste ok just sauce too thick and little...

Rice not reli cook.

Braised cabbage color and texture not suits to the real original braised cabbage.

mushroom ok...

This time i plating in fine dining standard. but the dusting there is just extra.

it make the dish look too pack only....

will learn more in plating and will plate better during Menu 3

Next Menu : Menu 3 - Lamb

1st Kitchen practical during Higher diploma.

Pan fry seabass served with celeriac puree and white wine sauce accompany with potato lyonnaise, stewed buttered leek and glazed carrot.

Not really good in the presentation.

Need more inprovement and chef said that white wine sauce is a lil too salty....

Next menu : Duck.

Will post after i finish my practical class.

New blog and it's all about food

guy and gal

ladies and gentlement

i would like to intro my new blog to others especially to those who likes to cook&learn food.

this blog is all bout the food and i cook and i will provide some recipes and method of cooking in this blog...