Today we each had to cut and french a rack of lamb. Frenching is hard, tedious work. Making sure the bones are completely exposed with no skin or meat is a huge pain, but I got mine done. We also made sauteed zucchini and some more little potato croquettes, which we will fry tomorrow. Since frenching the rack of lamb took so long for all of us to do, we didn't eat today.
We found out about our practical exams today. We will have to prepare a chicken dish in one of the cooking styles we've been taught, as well as demonstrate some knife cuts, prepare a rice or potato dish, and prepare a vegetable dish with carrots and a green vegetable of our choice. On top of that, we have to break apart the chicken ourselves and make chicken stock. We will have two and a half hours to do it, so I don't doubt that I will finish, but it will be very tedious.
I'm trying to decide how I want to do my chicken, whether I want to make potatoes or rice (leaning towards rice pilaf), and what vegetable I want to make (leaning towards broccoli). We're allowed to use notes, but not books, which makes sense. I need to have my recipe written out by Monday, which is the same day that my big project for Cost Control is due. There goes my Friday off!