Our mid terms were held on Friday. Each student had to cook a four-course menu in three hours and present it to the chef instructors for evaluation.
I cooked (1) carrot soup (2) romaine salad with lemon dressing (3) roasted vegetable quiche with forbidden rice and (4) pear-ginger sorbet. I haven’t gotten my grade yet, but the signs are that it went well.
The sorbet was really easy: just four pears puréed well, a tablespoon of ginger juice, a cup of pear juice, and a quarter cup of agave nectar. Then process in an ice cream maker for 40 minutes or more.
Below: My menu photos.