INTRODUCTION:

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COOKERY TOPIC: My Menu for The Practical 

 

THE MENU: 

• Cheddar Jalapeño Soft Rolls- "Papaw's Georgia Bread"

• Strawberry Pastry Cream

• Nana's Chocolate- Strawberry Pâté à Choux 

• Vanilla- Pecan Bundt cake 

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MY PRIOR KNOWLEDGE:

My prior knowledge of the menu for this week is a little more advanced, since we have practiced these items at least once during the semester, and a few other times on my own. I am a bit nervous for the final, because of our time limit & there is always a chance something can happen when we are all working nervously. 

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LEARNING OBJECTIVES:

• Complete 4 projects within the 4 hour time window, and have all items presented nicely & cooked all the way through

• Relay to the judges the reasoning behind my menu choices, and what method was used to execute the items well. 

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BACKGROUND:

    The big day is finally here!! I am quite nervous for this final, but I know that I have put my best foot forward trying to get ready for the practical the best I can. I look forward to talking with the judges about my menu and why I chose the dishes I made. 

     First, the soft rolls are one of my favorite dishes from the menu. I was inspired by my Papaw Bill to create these. For most of my childhood, he would made "Georgia Bread" as he called it, and it was full of jalapeños, onions, and sometimes cheese. Since we learned the technique of making soft rolls, I wanted to utilize this dish to add a savory note to my menu, so the judges have a break from all the sweet items. 

      Second item, the chocolate strawberry pate à choux was inspired by my Nana & her obsession with chocolate covered strawberries and cherries. My papaw would always buy her chocolate covered cherries for her birthday, so I wanted to create a menu item for her as well. 

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RECIPES:

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