Wednesday, February 05, 2003
crisis over!!! my white coloured shirts are white now. my uniform looks whiter except for the sch logo. the dark blue has faded. so it's lihg tblue now.'ll wear it and if my chef doesn't say anything i'll juz continue wearing it.
lesson number 2 and already i am exhausted. we baked madeleines, friands and gateau(pound cake). on top of that, we had theory lessons too. mind u, it's not like in a classroom where u sit and lsiten to ur teacher talk, here, we stand round the chef and listen to him, make notes, then see him demo once and off we go to our workstations to do wat he juz did.
the madeleines turned out very well. everytime the chef walked past my partner and i, he wld say "these are very nice. well done." but the friands were only so so. think it had to do with the folding. the worst was the gateau. it was disappointing i tht but my partner sid that it's ok. i think she overfolded.
hey i elarnt that butter is gd for us, not margarine. our body temperature is abt 37 degree celsius and when we consume butter, our body temp is the right temp to melt the butter and then dispose it from our body. on the other hand, margarine needs a temp of 45 degree celsius to melt is and our body will never get that temp. so margarine cannot be melted, stays in our body and it workds like fats lah.
then all the diet soft drinks are bad for us too. low in sugar? yes, good for us but they added other components which in abt 30 yrs time, kill some of our brain cells. yes, brain cells!
i finally understand why there're different kinds of flour. it all boils down to the % of gluten. then we also learnt that making our own flour for sponge cakes is far cheaper than purchasing the pre-mix ones.
btw, i am supposed to be taught on the business of food and i am amazed when the chef tells us how to sub in one for another and not to panic when we ran out of certain items.
i must say that i am very tired now. didn't sleep well last night coz of the crisis. i make it a point to come online to type in here coz i want everyone to know that i'm alive and kicking in sydney.
lesson number 2 and already i am exhausted. we baked madeleines, friands and gateau(pound cake). on top of that, we had theory lessons too. mind u, it's not like in a classroom where u sit and lsiten to ur teacher talk, here, we stand round the chef and listen to him, make notes, then see him demo once and off we go to our workstations to do wat he juz did.
the madeleines turned out very well. everytime the chef walked past my partner and i, he wld say "these are very nice. well done." but the friands were only so so. think it had to do with the folding. the worst was the gateau. it was disappointing i tht but my partner sid that it's ok. i think she overfolded.
hey i elarnt that butter is gd for us, not margarine. our body temperature is abt 37 degree celsius and when we consume butter, our body temp is the right temp to melt the butter and then dispose it from our body. on the other hand, margarine needs a temp of 45 degree celsius to melt is and our body will never get that temp. so margarine cannot be melted, stays in our body and it workds like fats lah.
then all the diet soft drinks are bad for us too. low in sugar? yes, good for us but they added other components which in abt 30 yrs time, kill some of our brain cells. yes, brain cells!
i finally understand why there're different kinds of flour. it all boils down to the % of gluten. then we also learnt that making our own flour for sponge cakes is far cheaper than purchasing the pre-mix ones.
btw, i am supposed to be taught on the business of food and i am amazed when the chef tells us how to sub in one for another and not to panic when we ran out of certain items.
i must say that i am very tired now. didn't sleep well last night coz of the crisis. i make it a point to come online to type in here coz i want everyone to know that i'm alive and kicking in sydney.
