Week 7: MEP for Meats, Poultry, Fish and Shellfish | Fabricating Meats, Poultry and Fish

Monday was our first event: Savvy Soups! It was one of the craziest days of my life, to be honest. We had our plan in place, however there can never be enough planning for something like this. It all worked out however, other than having one group member out sick, and we served a relatively well-liked cream of broccoli soup with buttermilk biscuits and lemon strawberry water.

Our beautiful table! We had one person serving beverages, another placing items on plates (rolls and spoons), and another serving the soup.

Mikki loved today! We had a blast working together to create our little masterpiece.

In the future I would plan for ANY and ALL issues happening, because things will go wrong. They just will. Overall it was a great event, though, and we got some good feedback to work on for the next event!

Our country theme went over well! We definitely stood out from the other tables, and enjoyed the day in our flannels. We also learned that sprinkling hay on the floor is a no-no. Oops. *Sorry, Chef.

Wednesday was all about Bird is the Word. We watched as chef discombobulated a chicken before our eyes.

***The dancing chicken. We have fun.

And then we meekly attempted to do the same. It went pretty well, especially with just two of us there that day!

Each part of the chicken can be used for something. The wings and thighs can obviously be used for their meat. Little pieces, however, even if just containing bone, can be used for stocks or flavor elsewhere.

We learned to keep the chicken skin ON while cutting, and it is okay to go slow at first so you don't make any wrong cuts and end up wasting meat.

In our previous meat class, we were instructed to not waste a single part of the cow. This week was no different! It is important to keep all parts of the chicken, even if the meat isn't great for eating. You can use different parts for different aspects of cooking, including putting them into stocks. Never waste good meat.