Test of Tarts

Yesterday I had my first culinary test. It was everything tests in college were not... fun, exciting, scary, crazy and rewarding. The tests are divided into two sections: written and practical.

The written part is about 40 minutes and goes by way, way, way to fast. I had studied, knew all the material and still almost ran out of time. I was scribbling like a mad person up to the last second. There was multiple choice, matching, T/F, conversion problems and essay questions. I know for sure I got one conversion wrong because I didn't know how many fluid oz. are in a cup, and I got another question wrong- wasn't sure what creme patisserie mixed with creme Chantilly makes. But aside from those two I feel I got everything right.

The practical is two and half hours, but it feel like it's 30 minutes long! It's open book, open note. Ever receipt is fair game and you draw out of a mixing bowl to see you're doing. Every student must present Chef with one large 8" tart, 2 tartlettes and 5 cookies. However if you're smart and fast, it's better to make extra and then only present Chef with the best.

The first and most important thing is to have well organized station initially. This is my drawer full of tools. I have a TON of tools (and these aren't even all of them). I totally love my tools. I think during robotics I was told "With the right tool you can do anything" and that's exactly how I feel about my tools. They each have a very specific use and I'm trying to keep very good care of them. In case you're wondering, the purple and silver tape on all my tools is an identifying mark in case they get mixed up with someone else's tools.

Anyway back to the test. I was really happy with the 3 items I choose;

• 8" Tarte aux Pommes (traditional apple tart). It was the first thing recipe made in class.

• 2 Clafouti tartlettes. (a baked custard tart) Usually made with cherries but any berry can be substituted.

• 5 Spritzkakor (spritz cookies) A piped cookie with a chocolate, jam or nut topping.

Ready for Chef's examination and tasting.

To do well on the practical test you must have good planning and timing skills. Tasks need to be completed in the correct manner, at the correct time and in the correct sequence. You need to have good knife and tool skills. Cleanliness and organization are critical. You must follow the directions perfectly and the final product must be pretty, appetizing and of course taste GREAT.

Here's how I did:

Spritz cookies (pictured left)- almost perfectly. The one mistake I made was in the piping of the cookies. I didn't tuck the end of the piping tail into the center of the cookie, I tucked it toward the bottom. Not a big mistake but one I will never make again. I only lost a point for that mistake : )

Apple Tart (picture above)- my weakest product. I made several mistakes, they are kinda technical so I'm just gonna briefly describe them. First I sliced my apples and didn't keep the apple as a unit. I allowed the apple pieces to fall apart. This mistake did not affect my final product but just made it hard and slower to assemble.

The second mistake I made was I forgot to file down my tart crust, silly me. I remember when I did my tartlettes but forgot for my apple tart. Oh well... mistakes were made.

The largest mistake I made was I forgot to glaze the apples with butter and dust with sugar BEFORE baking. This causes the apples to burn, and get a more grainy texture : ( Not a single person baked this tart remembered to do this though. We all forgot and scrambled to get a glaze on the apples after they were half baked.

Raspberry Clafouti (pictured left)- Awesome. Basically kick ass. Chef could only think of one suggestion, make the sides of the crust slightly thinner. But she said "the custard is perfect". I was sooooo happy!


I have another test in ten days so I should probs go study : ) yah right.