Today was my first major exam. It was comprehensive for the first 3 chapters from Basic Food Prep. Mostly history (Antonin Carême, Georges Auguste Escoffier, and Fernand Point - haute cuisine, classique cuisine, and nouvelle cuisine, respectively), the classic kitchen brigade and which chef does what part in the kitchen, parts of a knife, classic knife cuts and sizes of the cuts, types of fire extinguishers and what types of fires they are used for, and for extra credit we had to do a little math by writing how many teaspoons, tablespoons, cups, ounces, and pints are in 2 quarts). Easy enough. I ACED IT!
Hurrah for me!!!
Tomorrow I have my first quiz in Introduction to Hospitality class. It will be on F & B (that's food & beverage) management principles, etc., etc. This one I'm NOT looking forward to.
Next in Basic Food Prep we begin making stocks and then on to the five Mother sauces. (Let's see if I can remember them off the top of my head: Bechamel, Veloute, Espagnole, Hollandaise, and Tomato???). Yes, by Jove, I think I've got it.
Uniforms should be in sometime this week (hopefully before Monday) - shoes and knives will arrive a little later. Can't wait to post a picture of myself in my cute little student chef outfit. You all will probably die laughing.
More later.....
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