Hello Teachers,
I am excited to be here again with you in the season 20 of this gastronomy class. Last season was awesome and this season I'm sure it's gonna be exciting.
I have learned from the class and I wish to present my homework below...
Have you ever prepared a 3-course menu at home? If the answer is yes, can you describe what it was made up of?
For what occasion would you prepare a 3-course menu?
For this question, I would say yes, I have prepared a 3-course menu at home some years back. It was my birthday in school and my friends suggested that we have something different from the normal. This menu was made up of;
Starter - Fruit salad
Main dish - Chips with grilled chicken
Dessert - Smoothie
A 3-course menu can be prepared during hangout, birthday, wedding, dedication. Infact I would say any occasion depending on choice. Just like my friends suggested we try something different from the regular, anyone could decide to try a 3-course menu for their special occasions.
We would like you to prepare 1 type of salad (personal portion) of those explained in this course (mixed, composed or special). It is important to explain the preparation process and present it in an appropriate way for an appetizer |
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Here, I am preparing a mixed salad because I have more than two ingredients to go. I love it when I have so many mixture as salad.
Preparation process
• I washed all vegetables with clean water and salt. Set the egg of fire to boil using moist heat method.
• In a clean tray, I placed the cabbage and sliced in the right proportion using chiffonade cut. It's obvious that the last class stuck to my head and I can't help but practice it right in my kitchen.
| Using chiffonade cut for cabbage |
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• After slicing the cabbage, I took the carrots and gave them a nice cutting using paysanne cut. It was so beautiful, although this is my first time of trying paysanne cut for salad.
| Using Paysanne cut for carrots |
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• It's time to give the tomatoes a beautiful cut using the rondelle cut. I just figured out that this cut would give my salad an interesting look.
| Using Rondelle cut for tomatoes |
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• Next is the cucumber. I love the green parts and the seeds so I didn't bother removing them. I used a half moon cut to get it prepared, it looked like a half moon and that's why I called it a half moon cut.
| Using half moon cut for cucumber |
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• The next step is to add all sliced veggies in a bowl or plate in steps or sets and set aside, preferably in a fridge for like 5 - 10 minutes.
• The last step was to add the salad cream in a plate and add my personal portion to give the salad a mixture. Although I forgot to take a photo.
Which main dish and which dessert would go with the salad you just prepared? Imagine a 3-course menu where your salad is the starter |
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A 3-course menu
Starter- Salad
Main dish- Jollof rice
Dessert- Zobo
A 3-course menu where salad is the starter, my main dish is Jollof rice without protein and zobo as the dessert.
Thank you teachers for the class, and I enjoyed the practical. I wish to invite some friends @okere-blessing @goodybest @pandora2010