Reflection Paper
Knife Skills
Cutting with the Knife
The proper way of cutting vegetables, we learned the different types of cuts and using the knife safely. First use the correct knife for the task, always cut away from yourself, always cut on a cutting board, do not cut on glass, marble or metal, place a dump towel underneath the cutting board to keep it from sliding as you cut, keep knives sharp and soon and so forth. For the different types of cuts, for slicing this includes the following; Chiffonade Rondelles, Diagonals, Oblique, Lozenges, and Horizontal Slicing. For cutting Sticks and Dicing includes the follwing; Batonnet, Julienne, Allumette, Fine Jullienne, Brunoise, Fine Brunoise, Medium Dice, Small Dice, Large Dice, Payssnne.
That was all new to us, it was so exciting, because all we have know was to cut and cut and cut, but we didn't even know the name of each cuts. We think that this was the memorable experience with our beloved instructor.
Stocks Making
Brown Stock (Pork Back Bone)
In this part we are going to make a stocks, each groups has a disegnated stocks to prepare, our group asigned to make a brown stocks which is made from chicken, veal, beef or game bones and vegetable. But we for the alternative way, we used Pork back bones for our stock. We learned also the principles of Stock Making, first start the stocks in cold water, second simmer the stocks gently, third skim the stocks frequently, fourth strain the stock carefully, fifth cool the stock quickly, sixth store the stock properly and lastly degrease the stock. We used also mushrooms for the additional ingredient. We know that it was all expensive, but we ejoyed every moment on this laboratory.
Knife Skills
Cutting with the Knife
The proper way of cutting vegetables, we learned the different types of cuts and using the knife safely. First use the correct knife for the task, always cut away from yourself, always cut on a cutting board, do not cut on glass, marble or metal, place a dump towel underneath the cutting board to keep it from sliding as you cut, keep knives sharp and soon and so forth. For the different types of cuts, for slicing this includes the following; Chiffonade Rondelles, Diagonals, Oblique, Lozenges, and Horizontal Slicing. For cutting Sticks and Dicing includes the follwing; Batonnet, Julienne, Allumette, Fine Jullienne, Brunoise, Fine Brunoise, Medium Dice, Small Dice, Large Dice, Payssnne.
That was all new to us, it was so exciting, because all we have know was to cut and cut and cut, but we didn't even know the name of each cuts. We think that this was the memorable experience with our beloved instructor.
Stocks Making
In this part we are going to make a stocks, each groups has a disegnated stocks to prepare, our group asigned to make a brown stocks which is made from chicken, veal, beef or game bones and vegetable. But we for the alternative way, we used Pork back bones for our stock. We learned also the principles of Stock Making, first start the stocks in cold water, second simmer the stocks gently, third skim the stocks frequently, fourth strain the stock carefully, fifth cool the stock quickly, sixth store the stock properly and lastly degrease the stock. We used also mushrooms for the additional ingredient. We know that it was all expensive, but we ejoyed every moment on this laboratory.
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