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Year 10 Catering Exam

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Year 10 Catering Exam Year 10 Catering Exam Mrs Bradley has recently been overseeing the Year 10 pupils with their GCSE Catering exams and thought they were all well prepared and have worked really hard. She wanted to thank the families for all the support they have had at home in preparation for their exams. Mrs Bradley Lewis made chicken Kiev with creamed potatoes, veg and tiramisu. Lewis Tilly made spaghetti Bolognese with garlic bread and raspberry Tilly pavlova with raspberry sorbet and summer fruit coulis. Brooke Brooke made lasagne with salad and panna Charlie cotta with strawberry C h a r l i e m a d e topping. c h i c k e n a n d mushroom pasta Daisy with pitta bread and lemon meringue pie Daisy made stuffed wi th ras pbe rry burgers sandwiched Issey coulis. between fresh bread Hayden made salt rolls, potato wedges Issey made chicken and pepper chicken and salad and Kiev, green beans, with egg fried rice s t i c k y t o f f e e creamed potatoes and and curry sauce and p u d d i n g w i t h panna cotta with vanilla ice-cream. raspberry coulis. Hayden beef bulgogi stir fry. Year 10 Catering Exam Ben made fried seabass with hasselback potatoes garnished with lemon, carrots and mange tout and homemade tartar sauce. For his second course Amelia Ben made fruit roulade with a coulis sauce. Amelia made mascarpone Dani made garlic and herb stuffed chicken chicken Kiev with with pea puree, asparagus seasoned wedges and Lyonnaise potatoes. and purple broccoli Then a duo of desserts and for dessert made Ben consisting of salted caramel a tiramisu with p r o f i t e r o l e a n d a s t r a w b e r r y passionfruit cheesecake ice-cream. with sponge sugar. Dani Katie made carbonara Jess made chicken and pasta with chicken and ham pie and a vanilla pancetta with a duo of custard tart decorated desserts consisting of with fruit. brandy snaps and a Jess tiramisu with sponge sugar on the side. Katie O s c a r m a d e fettuccini pasta with chicken breast and a Hazel made spinach and spring onion and ricotta ravioli with a c r e a m s a u c e tomato and herb salad Hazel f o l l o w e d b y and rosemary and garlic cannelloni stuffed Oscar focaccia bread. For her second course Hazel with cream cheese made a summer berry and wildflower honey dipped in dark chocolate and pistachio. meringue roulade. Year 10 Catering Exam Amelia made beef wellington with mash, seasonal veg and a herby mushroom plus chocolate and salted caramel profiteroles. Eleanor made chicken James made spinach and and ham pie with veg mozzarella stuffed and mini fruit pavlova chicken with dauphinoise with Chantilly cream potatoes and carrots and raspberry coulis. tossed in honey and for Amelia dessert a crème brûlée. James Lewis chose India as his theme and using the country’s local Jasmine made tandoori ingredients made butter chicken with Indian chicken and coriander roti and pilau rice and and lime rice with salad poached pears in an and swiss role with Indian spiced syrup homemade jam. with Indian spiced whipped cream and mixed nut praline. Jasmine Lizzie made herby Lewis chicken goujons with asparagus cream sauce, Sonny made fettuccini dauphinoise potatoes alfredo with asparagus and long stem broccoli wrapped in prosciutto and for dessert lemon and then apple meringue pie with du mpl i n g pu ddl e raspberry coulis. pudding with custard. Lizzie Ellie made seabass Sonny with orange fennel relish and mashed Eve made chicken potato and a bites stir fry and chocolate fondant tiramisu. pudding with vanilla i c e - c r e a m a n d strawberry coulis, Eve garnished with a Ellie strawberry butterfly. Year 10 Catering Exam Hughie made sweet Lily made a trio of chilli pulled chicken in a quiches, baby baked bread roll with chips potatoes and waldorf and coleslaw and for salad, then a duo of d e s s e r t l e m o n desserts consisting of meringue pie garnished tiramisu and Viennese with raspberries. whirl. Hughie Lily Grace chose a seaside theme for her dishes Sam made spicy and made fishcake with a mixture of tagliatelle primavera with mackerel and cod, peppers, courgettes and mashed potato , tartar thyme and raspberry sauce, pea puree and ripple cheesecake for julienne carrots. And dessert. for dessert a vanilla cheesecake with a Ellisha made stuffed d i g e s t i v e b a s e , burger topped with relish garnished with fruit and Sam and sandwiched in a topped with a ribbon of Grace chocolate. fresh bread roll with a side of paprika wedges Milly made tagliatelle and garlic mayo. And with pancetta, red for dessert profiteroles onion, garlic and blue with vanilla cream, cheese sauce and for drizzled with dark dessert profiteroles with chocolate. chocolate ganache. Ellisha Laura made cheese Milly and herb stuffed chicken, Lyonnaise Grace made fish pie potatoes, cheese with a side of sauce and seasonal carrots, courgettes veg. For dessert and peas and for Laura made choux dessert a vanilla pastry swans filled Grace panna cotta with with cream and raspberry coulis. Laura custard. Year 10 Catering Exam Madi made carbonara with roasted asparagus and pear and chocolate pavlova for dessert. Matty made chicken Kiev with horseradish mash and a panache of veg and profiteroles for dessert. Joey made mackerel fillet with vegetable stir fry and tiramisu for Madi dessert. Matty Charley made chicken wrapped in bacon, stuffed with cream cheese and herbs with a side of creamy mash and asparagus and profiteroles for dessert. Joey Yasmin made tandoori chicken with garlic naan Alice and yogurt raita, garnished with salad Alice made chicken, and profiteroles filled ham and leek pie Charley with vanilla cream. w i t h c r e a m e d potatoes, broccoli and carrots. And for d e s s e r t l e m o n meringue pie and Yasmin coulis. Alexa made piri piri spatchcock chicken with spiced rice and Riley f o r d e s s e r t Alexa profiteroles with Riley made Thai fish crème pâtissière and cakes with dill mash Max made chicken hot chocolate sauce. garnished with spicy Kiev, creamed potatoes veg and for dessert with a panache of veg lemon meringue pie Max and profiteroles filled with vanilla ice- with cream and drizzled cream. with chocolate. .
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