tag:blogger.com,1999:blog-7981405784819505312011-04-21T18:31:20.659-07:00mycookingschoolhttp://www.blogger.com/profile/06224783157653589651noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-798140578481950531.post-1997641973286474902008-10-09T10:08:00.000-07:002008-10-09T10:36:45.589-07:00Ok, I am now into the 6th week of my cooking school program - currently working working on basic skills for baking, food theory, and nutrition. <div><br /></div><div>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.</div><div><br /></div><div>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.</div><div><br /></div><div>-//-</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/798140578481950531-199764197328647490?l=mycookingschool.blogspot.com' alt='' /></div>mycookingschoolhttp://www.blogger.com/profile/06224783157653589651noreply@blogger.com0