I am on the vegetable station, learning to create some dishes from a recipe, on my own. The manager hands me a recipe for cous cous with roasted vegetables and I am to do all the steps to assemble and cook the finished dish. Cous cous is a tiny pasta that is interesting in that you only have to pour the boiling broth over it. After absorbing the liquid in 10 minutes or so, it is ready to eat.
In theory practice we are learning to carve vegetables for garnish. Making figures of crabs out of zuccini and yellow squash, with grapes or green peas on toothpicks for the eyes, is challenging for the non artist that I am. I want to get better at carving so I can have a visible display of what I am learning, to show when I serve things to my friends. I borrowed the required book and carving tools from another student who is finished with this portion of the class.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment