Finals-This week we had our final practical exam. This is a strange final. We don't make anything close to what we made for the past 10 weeks. No side dishes, just entrees. First we had to break down a chicken. Then we made Chicken Veloute, Seared Chicken Breast Chardonnay (airline breast), Poached Chicken Breast Fines Herbs and Coq-au Vin. Everything was great. My Veloute had a smooth texture and great flavor. This final also challenged my cream sauce abilities. All of my chicken was moist and properly cooked. The main critique that I received was that my sauce for the Coq-au Vin needed a little salt. This was a great class.