On March 12, 2014, Period 2 Chef group: Kicking and Fighting Chefs took over the kitchen and made some delicious french toast. To begin the process, the chefs cracked 14 eggs into a bowl and beat the until it was thoroughly beaten. Then, the chefs added extra ingredients such as pure vanilla extract, pumpkin spice, a pinch of salt, and a cup of milk, ect. After beating everything together, the mixture and sliced bread are moved to the side of the stove for the next step. Putting the stove on a medium high heat, a slice of butter is placed in the pan. A slice of bread is dipped into the mixture and coated on both sides. After being dipped, it is then placed on the pan. For one side of the kitchen, the chefs coast the french toast in cornflakes, while the other side is plain. The chefs wait until the bottom side is a golden color and crispy texture. When both sides are done, it then moved under the stove, where the oven is located. To keep the french toasts temperature, it moved there to keep from being cold. When all the french toast is made, its then served with a blueberry compote and bananas (that other fellow Kicking and Fighting Chefs made). The presentation was great and the flavor was really sweet. The blueberry compote was tart, which balanced the flavor of the french toast (without cornflakes) altogether. I liked the blueberry compote with the french toast without cornflakes the most, because the bananas just didnt taste as interesting to me and the french toast with cornflakes was gave a somewhat hard texture on the surface. Overall, the chefs did an extraordinary job in the kitchen and made delicious french toast. Yvonne Querido Period 2
Posted on: Fri, 14 Mar 2014 02:49:37 +0000
Trending Topics
Recently Viewed Topics
© 2015