20/05

third kitchen Practical class

Time : 0830- 1130

Venue : Kitchen, Suite 5

Lecturer : Chef souji

Main course : Lamb Rack

Method : Pan sear + oven bake - Lamb

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Sauce : Lamb jus Sauce

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Vegetables : Persillade + balyani vegetable + saute mushroom

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Starch : Couscous

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* Taste okay

* saute mushroom shouldn't put on top of couscous

*seasoning of lamb is good

*couscous is good

SE : 6/10

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dishes that prepared by group mates =)