Soups Return

Today seemed like a return to our past class Soups, Stocks, and Sauces, similar classmates and same teacher. Class started with a little review of soups and sauces. We talked mostly about how soups will thicken when becoming colder and lose their flavor so season heavier than usual. After that came my presentation, while practiced at home I had it at 5 minutes in class we went way beyond that because of the discussion we had about food thickeners. So the requirement was the usual 2 protein, starch, veg, sauce, and a soup but the catch was to not use any starches and to use an alt thickener in the soup. All four groups too some risk using unusual foods as their thickeners like mayonnaise, whipped cream, agar agar. The groups continued to used gelatin, ?I was most happy to see it used in teams 3 dish, the gelatin was placed onto apple that sat onto the plate and although it did not turn out it was nice to see them trying new things with the gelatin. Every team had a game plan, and every team had an issue throughout their days that they overcame. Cleaning wise, everyone was good up till about an hour before we were due to have everything ready, dishes sort of fell apart by this part. Props to Mark though, because I say home knocking out not only his own dishes but others dishes as well whenever needed and cleaning as he went. By presentation time everyone gathered and put in their two cents for looks, we decided on like to dark and tried to space out the dishes a little more, but another table may have been helpful. Presentation wise, team one really had a popping dish with their orange color. Team two had a nice curve that pointed to the highest point of their dish. Team three had their gelatin on their plate. The only thing id change would  have been to back off on the teams a little, seemed like i was on them constantly, have more room of the platters. End of the day smoothly, very happy to see everyone cleaning even with dishes being backed up. Good jobs guys, and continue to play with that gelatin.