Lamb, Beh~~~~

Main Course: Lamb

Cooking Method: Roast + Stew

Sauce : Curry Cream Sauce

Pro: Good choice of ingrediants.

Con: Meat portion too thin or "little"

Main Course: Chicken

Cooking Method: Pan fry and roast

Sauce : Brown Stock Sauce + Mustard Sauce

Pro: Idea is good

Con:Colour harmony is too plain *Brown*

Duck Duck Duck!!!

Main Course: Duck
Cooking Method: Pan fry and roast
Sauce : Brown Stock Sauce


Pros: Good idea of the rice alls and the duck looks good
Cons: The vege is overcooked and the sauce too watery

First Kitchen Class for BDH 33 Jan 28 : Seabass

This was our fist class in our second year of degree.

Main Course: Seabass
Cooking Method: Poach, Grill, Panfry, Stuff, Pappilot
Sauce : Americanne, Holandaise, Beurre Blanc

Pan Fried Succulent Seabass with Holandaise Sauce with a side of Stewed Leek and Glazed Julienne Carrots.

Pro: The sauce held its consistency, as well as using various ingredients.
Con: Fish looks dry, Vegetables over cooked, Garnish same colour as fish skin as well as sauce and potato. Presentation primitive.