Over the last 6 weeks in food theory we have been practicing basic knife cuts, organization and teamwork, sanitation, portioning and yield-sizing of recipes. By that I mean we have to adjust the menus to 4. Whether that is increasing or decreasing the recipe using basic math: multiplication or division.
In general the last several weeks have comprised of alot of reading and practicing. Fun as it has been, it is still intense work. Right now I am preparing for midterm and practical exams. Reading and rereading my materials, books, class-notes, quizzes and tests, practicing my knife cuts. Having said that, I should now get back to work; still have lots to study.
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