What a mess

I screwed up the lab today... It's the the most horrible one I've ever did... nothing's wrong with the flavor and the food, but the way I presented it was really sloppy... sigh. Hopefully this lab won't bring down my average too much, but it surely did ruin my mood.

Looking forward though, next semester's lab will be even more interesting:

Week 1 - Cold Appetizers:
Woodland Mushroom Terrine
Savoury Jelly
Mango and red Onion Relish

Week 2 - Hot Appetizers:
Salmon Burger
Scallops in Cheese Batter
Crêpes With Baby Shrimps

Week 3 - Soups:
Chicken Hot Pot (Pot au Feu)
Butternut Squash Soup with Maple Glazed Apples and Sage Cream.

Week 4 - Farinaceous:
Egg Pasta Cannelloni
Ricotta and Spinach Filling
Tomato Sauce
Flavoured Béchamel Sauce

Week 5 - Fish:
Potato Crusted Arctic Charr
Vegetable “Ragout Fin”
Beurre Rouge

Week 6 - Variety Meats:
Braised Sweetbreads
Chicken Quenelles
Sweetbreads in Mushroom Cream Sauce
Pastry Shells

Week 7 - Game Birds/Poultry:
Cornish Hen with Wild Rice, Dried Cranberries, and Pine Nut Stuffing
Madeira Jus Lié
Braised Fennel
Fondant Potatoes

Week 8: Intersession

Week 9 - Veal:
Emincé of Veal “Zürichoise”
Veal Burger / Pojarski
Rösti Potatoes
Carrot Timbale “Charlotte Style”

Week 10 - Pork:
Pork Tournedos with Blackcurrant Jus Lié
Savoury Bread Pudding
Peppered Apple Wedges
Potato Crisps

Week 11 - Lamb:
Crusted Rack of Lamb
Ratatouille
Dauphine Potatoes

Week 12 - Beef:
Braised Beef Short Ribs in a Red Wine Reduction with Turned Root Vegetables.
Israeli Couscous with Succotash

Week 13 - Small Game:
Roasted Rabbit Loin
Braised Mediterranean style Rabbit Legs

Week 14: Practical Exam
Roasted Tomato Soup
Veal Fricassée
Pasta sheets

Week 15 - Savouries:
Mussels Marinière
Spring Rolls
Phylo Cup with Goat Cheese
Spicy Chicken Fingers