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Food Production 3 Final: The Lunch Service

July 25, 2011 by arfoodie

Today was our practical final in Food Production 3 at Pulaski Tech’s Arkansas Culinary School. For the first time, we served a dining room of guests, who chose items from our own menus. We worked in groups of three on a menu of two each of appetizers, entrees and desserts.

The dish I made for service — coffee- and pepper-crusted pork loin with red eye orange/maple gravy, rice pilaf, caramelized Brussels sprouts and a poached egg on toast.

Not having come from the restaurant industry, this was a unique opportunity to experience what it would be like. It was awesome.

Last week, our chef had us work individually to produce our best three-course meal, from which he would choose the best appetizers, main courses and desserts. We ended up making my Wide-Eyed Pork Loin today, using a full-size loin rather than the tenderloin I used in the home-cook recipe at the link. It worked out great!

I served it with a rice pilaf that included omelet-style ingredients (mushrooms, tomato and peppers) and caramelized balsamic Brussels sprouts, as well as a fantastic last-minute throwback to my original recipe: toast and a runny, poached egg. Yum!

Our group of three was one of several groups in the class offering a complete three-course service. My teammates also turned out an amazing set of goods: raspberry vinaigrette salad, fried cheese dip balls, candied bacon rice crispy treats, and a pineapple glazed poundcake. I didn’t get a chance to see much of the other groups’ goods (we were slammed!), but what I did see was beautiful and well executed.

On August 15, I’ll be back in classes again, this time for a semester of mostly 6-hour labs, plus one classroom class. I’m looking forward to it, and I hope to see some of you on campus, too!

My fall schedule:

  • Garde Manger
  • Food Production 4
  • Banquets and Catering
  • Restaurant Industry

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Filed Under: learning, PTC_ACS Tagged With: Arkansas Culinary School, coffee, egg, foodservice, loin, lunch, poached, pork, Pulaski Tech, Pulaski Technical College, restaurant, service, tenderloin

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Comments

  1. Stephanie says

    July 27, 2011 at 11:02 pm

    WTH is Garde Manger? Your food looks delicious, btw.
    • arfoodie says

      July 28, 2011 at 3:14 pm

      In literal French, "keep to eat," also known as "keeper of the pantry." Basically anything that's served cold or uncooked. I'm excited because it involves making cheese! ;) Here's more info: http://en.wikipedia.org/wiki/Garde_manger

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