Saturday, July 07, 2007
principles of food prep.
so anyway.
been busy.
and i dont think much people cared.
and it doesnt matter too.
school started and all.
as always.
started my culinary skills and stuffs.
the kitchen is totally not like pastry side.
which was air-conditioned and all.
culinary kitchen was far away diff from ours.
sooo dirrty and freaking un-organized.
but its better said than to be undone.
this is how my first class of culinary.
straght 4 to 5 hours standing and somehow, we all was concentrating and all.
we hunch-back and teacher was talking crap.
haha.
hell yeah.
been busy.
and i dont think much people cared.
and it doesnt matter too.
school started and all.
as always.
started my culinary skills and stuffs.
the kitchen is totally not like pastry side.
which was air-conditioned and all.
culinary kitchen was far away diff from ours.
sooo dirrty and freaking un-organized.
but its better said than to be undone.
this is how my first class of culinary.
straght 4 to 5 hours standing and somehow, we all was concentrating and all.
we hunch-back and teacher was talking crap.
haha.
hell yeah.
so here's MY plate of BASIC CUTS OF VEG.
in julienne, brunoise, batonettes, macedoine, paysanne, chiffonade and chopped(the simplest)
you have to actually cut them in identical for all.
so could you imagine how hard it is for us??
HAHA.
eg: 50mm X 10mm X 10mm
you could imagine how hard we need to use a ruler and make a cut at our finger.
HAHA,
OHH WELL.
NVM IF YOU CANT FOLLOW or catch what i'm talking about.
nighters*