Wow finally back at school after 2 weeks off. Today’s test was on receiving and storing stock, and some safety thrown in such as HACCP accreditation and temperatures that fridges should be at when storing of certain foods.
The next few hours was spent on knife skills with very strict attention to detail, like I mean to the millimeter. Each of our basic vegetable cuts was measured and if they weren’t correct we started again. This process was very frustrating, which makes a simple task very tedious.
We practiced Batonnet, Allumette, Julienne, Brunoise, Jardiniere, Macedoine and Paysanne. Alot of these were very similar but precision cutting we were told was a must have skill even though we have mandoline's these days.
The next few hours was spent on knife skills with very strict attention to detail, like I mean to the millimeter. Each of our basic vegetable cuts was measured and if they weren’t correct we started again. This process was very frustrating, which makes a simple task very tedious.
We practiced Batonnet, Allumette, Julienne, Brunoise, Jardiniere, Macedoine and Paysanne. Alot of these were very similar but precision cutting we were told was a must have skill even though we have mandoline's these days.
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