✈✈✈ allium ✈✈

BAKING KULFI POACHING PISTOU PESTO QUENELLE CAPONATA SAUTE SEARING CHANTERELLE PORCINI CEP BOTELUS MOREL RISOTTO TIRAMISU DELMONICO POTATOES JULIENNE BATONETS MARCHE RI MACEDOINE MIREPOIX STRUDEL BECHAMEL BRAISING STEWING GLAZING DELMONICO STEAK THOUSAND ISLAND GAZPACHO RATATOUILLE PAELLA ASPIC SAUCE WAKAME BONITO NATUA ARUGULA ROMAINE GRAVLAX SOLANINE LYONNAISE CROQUE MONSIEUR HOLLANDAISE SAUCE FRANGIPANE MARSALA BALIK SALMON MIGNON SWEETBREAD BRUNOISE CALVADOS SAUCE COULIS CONPOY NOISETTES TURBOT JOHN DORY ORZO MASAMAN PERNOD SAUCE PANNA COTTA POULET DE BRESSE SABAYON CAUL CAPELLINE RICOTTA PEPERONATA PERIGOURDINE TAPENADE WALDORF QUICHE GUACAMOLE MOUSSE CROSTINI CANNELLONI BALSAMICO CAVIARE SAUTERNESS COUPE JUBILEE BURDOCK TART TATIN SALTIMBOCCA PANCETTA FLORENTINE POLENTA CROQUETTE WOLFBERRIES PROSCIUTTO ROESTI NAGE HARICOT VERTS EMINCE FRICASSEE CHIROZO COUPE JUBILEE MIRABELLE CAMPYLOBACTER SALMONELLA SHIGELLA ESCHERICHIA COLI EN PAPILLOTE SUPREME MARGRET


They are still at the back of my mind when the test is over!! Arrgghhh~ I memorised approximately 100 culinary terms and there's only 30 questions in the paper. I feel like throwing all the terms I have memorised back to the invigilator and demand him to pass me!! I believe all the students will feel the same way like me. Keke.

What the hell is CHATEAU BRIAND? I find out, later, that if I were to know the answer, I can be a butcher!!! :S I make at least 5 mistakes in the paper! For god's sake, please spare me from retaking the paper!!!

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