Enjoy your break and share your skills with your friends and family!
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Hello all, We have started the year right with the review of the safety and organisation of our working space, the kitchen. We have covered some of the safety requirements for how we are to work in that space and some of the dangers that can be present. We have also reviews sanitation and food safe practices through discussing hand washing, the danger zone and food poisoning. This week we will be focusing on getting comfortable in the kitchen, setting up our own spaces and the foundation of baked goods, Cookies.
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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