Grilled game hen

Tasting Journal /Notebook
Wk# 3 Day 1

Ingredient Mise en Place

Equipment needed for
execution

4 semi boneless quail brined for 3040 min
½ ts thyme dry
6 tbs olive oil
1 ts sugar
¼ ts salt
½ ts Dijon mustard
2 tbs cider vinegar
1 tbs minced parsley
2 cups yellow squash zucchini long
thin noodles
Methodology

 Grilling methodology
 relish production
Time line / Method directions
1. Rub the bird with salt, pepper, thyme and 2 tbs oil.
2. Grill bird to desired doneness, 6-8 minutes per side, remove and set
aside.
3. Combine sugar salt mustard vinegar remaining oil and parsley.
4. Toss the squash with the dressing.
5. Divide the squash among 4 plates and place 1 warm quail on top of
squash and serve with relish.
Drawn Class Diagram:
Plating

Chef's constructive critique

Page 2

Electronic Photo

This is the area where non- graded Assessment and Self
Assessment occurs; where the learning is realized.
Chef Constructive Critique
Appearance
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Taste/Flavor/Seasoning
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Logic/Plate presentation
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What did I learn today regarding this dish (use back of Page as
needed.
Successes, failures, Time line issues, Adjustments
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