After Kitchen operation 1&2 followed by Asian cuisine subject, Advance cuisine is my last culinary subject in my course. Very different from the previous culinary class which we need to follow the chef or the recipe, in advance cuisine we can come out with our own recipe and platting. The final and the most important assessment in this subject is Tapas, as we are require to design and elevate 6 different types of bite size food in buffet style.
"Tapas, literally means ‘to cover’ in Spanish, also known as
small Spanish savoury dishes served between meal which are accompanied with
drinks, usually alcohol at a bar. According to the brief history of Tapas, King
Alfonso 10th, a Wise King of Spain, got hit by a serious illness
which requires him to only take small portions of food with little amount of
wine. After recovering from his illness, the king had decided and issued a
decree stating that wine can only be served with food and not by itself."
In this Tapas project we are require to prepare Gazpacho Soup, Prawn Ravioli, Chicken Liver Parfait, Pissaladiere, a moist beef and a dry beef. The first four dishes are imposed but we can modify it with our creativity and the other two beef are totally for us to create and design.
Before we start planing our menu, we need to think out a theme. And we have decided the breakfast theme and our group name will be "Morning's Glory". Our group name obviously is inspired by the flower -- Morning Glory, the flower which represents the morning.
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