Enjoy your break and share your skills with your friends and family!
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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.
Hello everyone, I hope that you have had a good week. It has been eventful with current events. We have been continuing to work on some of the basic processes for baking and in a kitchen. These are time management, planning and organisation. With the white cake you have been making cupcakes and practicing the creaming method. Overall we have been finding some struggles with meeting expectations for keeping the kitchen clean and completing the tasks on time. We will continue to practice next week.
Hello Everyone, Good job this week. This week we continued our work in getting used to the expectations and routines in the kitchen. It is key that we get comfortable with the routines and expectations that we find in the kitchen. Through becoming more conformable in these expectations, we will become more skilled in meeting them. Over time and with experience we will be able to complete more complected tasks in the same limited time that we have. This is the basis of experiential learning and practicing skills. This week we experienced the difference between cake with and without eggs and how that impacted not only the texture but the process and how it looks, tastes and smells. Have a great weekend.
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