This week it was pastry made with steamed bread (Bakpao) stuffed with chocolate filling and chicken. In addition they made cake roll with a special presentation. For all these practical cooking classes the key words are CTE (cook, taste and eat!), but also learn and improve.
Moving on to main course, the students made Steak using braising and poaching.
The full menu was:
- Beef Steak with Maitre d’hotel and Lamb Chop with Orange Mint Sauce. These were served with Mashed Sweet Potatoes with Marshmallows and Sauted Broccoli and Cashew Nuts.
- Rosemary Poached Snapper with Spiced Cream and Chicken Breasts Pierre. These were served with Fondant Potatoes, Green Beans and Mushroom Medley.
- Refreshment of this week, student of HTM made Strawberry Mojito.
