Our two day practical exam was completed today. We were given 30 minutes to complete the written exam. I finished it in twelve, but had to wait until 10:30 to begin finishing the pastry practical. Longest 18 minutes I can ever remember. As noted earlier, my concern was completing all the things I had to do in time to have my pie and eclairs evaluated. After talking to another student, I changed the priority of what I was going to complete first. Since I had my eclair shells made, I realized I could at least finish one pastry item. Then I went after making and baking the pie shell. Pie shell done! While that was baking, I made the vanilla cream for the eclair. Then I did the lemon curd for the lemon pie. Then I made the chocolate glacage. I filled the eclairs with the vanilla cream, dipped them in chocolate and put them in the walk-in to set up. The lemon curd had chilled, so I filled the pie crust with the lemon and let that set. I made the Italian Meringue, whipped that up and placed it on a still not quite set up lemon pie. I looked up at the clock and would you believe, I had 25 minutes to spare. So I put the pie in the walk-in as well and cleaned up my station. Big part of a practical is how your station looks. I waited until 12:50 to get everything out and ready to present. I torched the meringue, and went up to get my evaluation. Would you believe I almost dropped the pie on the floor on my way up to the Chef's station? I didn't, but it was very close to going bye, bye.
Out of a possible 100 points, I received 93. I checked my written exam score and got 98%. I missed one product ID. Cornstarch looks a lot like cake flour. I should have gotten that one.