Last-minute assistance please..

Discussion in 'General Culinary School Discussions' started by anneke, Mar 12, 2001.

  1. anneke

    anneke

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    Help help!
    I'm finishing up a project for my large quantity class. I need to know, when serving cheeses as a final course, how much (weight) should we allow per guest? I have a 3 cheese selection. Everything will be pre-portioned on the plate.

    Thanks!

    oops, one more thing: What sauce would you like to see with your almond crusted salmon on lentils?

    [ March 12, 2001: Message edited by: Anneke ]
     
  2. cape chef

    cape chef

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    Hi Anneke,
    1 oz ea, per cheese.3 oz total + garnish is plenty.

    For the salmon, I would consider the texture and flavor of your lentils and almonds,so I would do a simple buerre noissette (sp)with a squeeze of fresh lemon just to add some acid.stay away from heavy,cloying sauces.
    The sauce should be a bridge and help to amplify to flavors on the plate without being to dominent on it's own.
    cc
     
  3. anneke

    anneke

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    Thanks Chef, perfect timing too! I was just filling the blanks..

    Can you make large quantities of beurre noisette? It's for a small function...