This week we were in the room watching a video about the structure and logistics
of food service on a cruise ship. The purpose was to look at the structure and
requirements of making a plan and following that plan through on a large scale.
Regardless of the volume, it is key in a kitchen and in everything to have a
clear idea of your goal that you are wanting to achieve. This will make the
process that you need to follow more clear.
Hello all, Good work this week. We moved from the basics of making cookies, which we were doing to practice our time management and increase our comfort in the kitchen, to scones. Scones are a simple thing to make but it highlights how the impact of technique and process will have on the final product. We will continue this investigation this week and you will again practice the “cutting in the fat” process to create a flaky and delicate end product. Have a good weekend.
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