Our first practical lesson. we were brief on how to use some of the equipment found in the room such as the stove, microwave oven and steamer. only then i know steamer for proofing dough exist! Isn't that cool??
Our task was to complete the competencies profile. Started with cutting the vegetables in different cuts, like for example using carrot to dice, shred and do julienne. slicing onion. chopping garlic and last but not least, doing chiffonade to the spinach. Besides that, we were also asked to carry out Handy measurement using different types of spoon to flour, sugar and liquid(milk). All I can say that whatever it is you want to measure, take the weight instead of using the different spoon as some yield different measurement. For example would be 1 level tablespoon of sugar where we assumed it would be 25g but when measured it was only 14g! Now you know how precious it is to take up some time and measure all the ingredients correctly before we start our baking or cooking :) Apart from that, we were also introduced to different cooking utensils inside the drawer found in the practical lab.
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