Sep 25, 2018
In class today we tried to identify tons of different vegetables. I was surprised as to how many I had never seen before.
seen from United States
seen from Singapore
seen from China
seen from China
seen from United States
seen from United States
seen from Bangladesh
seen from United States
seen from United States
seen from China
seen from United States
seen from Pakistan
seen from United States
seen from Singapore
seen from China
seen from Yemen
seen from United States
seen from United States
seen from United States
seen from China
In class today we tried to identify tons of different vegetables. I was surprised as to how many I had never seen before.
Week 3, Day 1
Today Chef taught us how to properly carve a fish. He informed us of proper storing conditions for a fish after it’s been killed and while it is distributed. He also told us how to identify a fish that is safe to cook and eat. He also demonstrated how to correctly dismantle a lobster before comsuming it. The fish and lobster he prepared were delicious.
This is a picture of some vegatable soup I made at home. The skills I’m learning in class are helping me cook amazing meals at home for me and my friends.
Today we prepared salmon in class. This is a photo of the beautiful fish we ate, next to that is a photo of chef mark dropping that fish on the floor. Good thing we keep a clean kitchen. I’ve never had salmon before today but I really enjoyed it and hope to cook with it soon!
The first thing we made in class this year was a hard boiled egg. It smelled really bad.
There are so many different tools one can use to cook the perfect meal. Today in class we identified kitchen equipment.
Today in class we cut up some fresh meat, half the steaks went to the grill half to the skillet. I found the meat cooked on the electric skillet to be more tasty.
This is just one section of the incredibly nice kitchen where I will be spending lots of time in this semester!!!