Day 22, Foundations III (only 2 days left!)

Today's class was easy, but time consuming.  Had to cut 2 potatoes - small dice, 2 carrots - part julienne and part battonet; small dice 1/2 onion, brunoise one stalk celery, chop mirepoix with leftovers (celery, carrot and onion rough chop), mince parsely fine, then cut a chicken the airline way.  The dish we had to prepare was for our practice practical (worth 90 points) and consisted of airline chicken breast, mashed potatoes, battonet glazed carrots and sauce supreme.   It was DELICIOUS!