Hey everyone. Its official, I am MOVING!! The new website is:
http://thelifeandtimesofmandy.weebly.com/
For more fun in the kitchen, plus much much more please visit the new site!
Saturday, April 23, 2011
Saturday, April 2, 2011
Southern Highlands Golf Club
This week was a very popular week for golf invitationals in Las Vegas. There was the Michael Jordan Invitational at Shadow Creek and the Governor's Black Tie Invitational at Southern Highlands. During the last four days I had the opportunity to work in the kitchen during the Governor's Black Tie Invitational. It was a great learning experience and the best part, it PAID!
On the first day I did a bunch of different things. I started out cutting and grilling various vegetables. While I was in the middle of grilling though I needed to be kicked off so that the normal lunch could get cooked, so I was moved to peeling cippolini onions. I did that for a couple of hours and then I got rough dice a bunch of tomatoes. Once that was done I got to learn how to use a new machine in the kitchen, a deli slicer. I spent the remainder of the day slicing various meats and cheeses. I really enjoyed doing that even though my arm was killing me by the end of the day.
On the next day I came in and was told to small dice fourteen onions. I went to work and around the eleventh onion Chef came around to check on me and told me I needed to make them smaller. I said ok and then before I had a chance to ask how much smaller he was showing me that he wanted them really small. Like a completely different cut small. I was really annoyed with this for a while because I did what he told me to do in the first place. I started to mince the remaining onions and he informed me that I would need to go back and mince all the other onions as well. After a couple of hours I finally finished. Once I was finished with that I was paired up with one of the regular employees. She had a long list of things to do and my job was to help her out with her list. The first thing on her agenda was to get the orders out for the Spa. She showed me real quick how to make the sandwich platter and then I went to work. I made three turkey sandwiches, three roast beef sandwiches, three ham sandwiches, one tuna salad wrap, one chicken Caesar salad wrap, five chicken salad cups, and five potato salad cups. Meanwhile Noreen worked on the dessert trays. Once that was all plated and headed to the spa we were asked to build vegetable platters and meat and cheese platters. Noreen asked me to design the vegetable platter and then get it approved by the chef. I made up one and then talked to chef. He liked it and asked me to do four more just like it.
While I worked on the vegetable platters Noreen was working on the meat and cheese platters. I managed to finish up on my platters sooner so she asked me to finish cutting the cheese for her platter. Once all the platters were wrapped and stored we had to get started on Bruschetta. I started to fine dice dozens of tomatoes. Once they were all diced Chef and Noreen worked on the seasoning and I plated up a couple of trays of Hummus and pita chips. Then the day was thankfully over. I was so tired. But I still had two more days ahead of me.
On Friday I pulled up to security and was informed that I was not allowed to park at the clubhouse. The security guard then told me that I had to park at the spa and a shuttle would be by to take me to the clubhouse. Once I parked at the spa James arrived and we both waited for the shuttle. We quickly realized it would not be arriving, so we started the fifteen minute hike to the clubhouse.
When we finally got up to the clubhouse Chef informed us that the shuttle didn't start up until 3:00 PM and that we could have parked at the clubhouse. Oh well. Then we went to work. I was told to work with Noreen again which I was thrilled about. I went over to her station and asked her what was on the agenda for the day and she informed me that I would be on my own. The sous chef Eric was there and said I would be fine on my own. So Noreen gave me the run down and I went to work getting the orders ready for the spa again. Around 12:00 PM I finished up with the orders and took a short lunch. When I came back I went to work on some more bruschetta, then I sliced some blood oranges. After that Chef asked me to shave asparagus in the deli slicer. That was really weird because the first slice was just splinters and then curled ribbons came out. After I finished that James and I made a fruit platter and a couple of fruit baskets. I was thrilled when Chef said to go home because my back was killing me. When we headed out to catch the shuttle we were told to head over to the cottages. After a couple of minutes James decided to walk down on his own to grab his truck while I waited with the tools. Shortly after he left the shuttle appeared. I waited patiently outside of the cottages until James came back to pick me up.
Today was my last day and once again I was with Noreen working on the orders for the spa. We finished that up pretty quickly though since it was the two of us working on it. I did sandwiches and dessert trays and Noreen did salads and fruit platters. Chef said we could go home once we were done but Noreen said she was going to stay to make some dressings. Since I had never made dressings before (minus Ranch) I offered to stay and help. Noreen had me make the Chinese Chicken Salad dressing. That was such a good dressing, and easy. I pretty much just through everything into a blender until it was well mixed. After finished up the dressings we stocked our station, cleaned up and then headed out at 11:00 AM.
On the first day I did a bunch of different things. I started out cutting and grilling various vegetables. While I was in the middle of grilling though I needed to be kicked off so that the normal lunch could get cooked, so I was moved to peeling cippolini onions. I did that for a couple of hours and then I got rough dice a bunch of tomatoes. Once that was done I got to learn how to use a new machine in the kitchen, a deli slicer. I spent the remainder of the day slicing various meats and cheeses. I really enjoyed doing that even though my arm was killing me by the end of the day.
On the next day I came in and was told to small dice fourteen onions. I went to work and around the eleventh onion Chef came around to check on me and told me I needed to make them smaller. I said ok and then before I had a chance to ask how much smaller he was showing me that he wanted them really small. Like a completely different cut small. I was really annoyed with this for a while because I did what he told me to do in the first place. I started to mince the remaining onions and he informed me that I would need to go back and mince all the other onions as well. After a couple of hours I finally finished. Once I was finished with that I was paired up with one of the regular employees. She had a long list of things to do and my job was to help her out with her list. The first thing on her agenda was to get the orders out for the Spa. She showed me real quick how to make the sandwich platter and then I went to work. I made three turkey sandwiches, three roast beef sandwiches, three ham sandwiches, one tuna salad wrap, one chicken Caesar salad wrap, five chicken salad cups, and five potato salad cups. Meanwhile Noreen worked on the dessert trays. Once that was all plated and headed to the spa we were asked to build vegetable platters and meat and cheese platters. Noreen asked me to design the vegetable platter and then get it approved by the chef. I made up one and then talked to chef. He liked it and asked me to do four more just like it.
While I worked on the vegetable platters Noreen was working on the meat and cheese platters. I managed to finish up on my platters sooner so she asked me to finish cutting the cheese for her platter. Once all the platters were wrapped and stored we had to get started on Bruschetta. I started to fine dice dozens of tomatoes. Once they were all diced Chef and Noreen worked on the seasoning and I plated up a couple of trays of Hummus and pita chips. Then the day was thankfully over. I was so tired. But I still had two more days ahead of me.
On Friday I pulled up to security and was informed that I was not allowed to park at the clubhouse. The security guard then told me that I had to park at the spa and a shuttle would be by to take me to the clubhouse. Once I parked at the spa James arrived and we both waited for the shuttle. We quickly realized it would not be arriving, so we started the fifteen minute hike to the clubhouse.
When we finally got up to the clubhouse Chef informed us that the shuttle didn't start up until 3:00 PM and that we could have parked at the clubhouse. Oh well. Then we went to work. I was told to work with Noreen again which I was thrilled about. I went over to her station and asked her what was on the agenda for the day and she informed me that I would be on my own. The sous chef Eric was there and said I would be fine on my own. So Noreen gave me the run down and I went to work getting the orders ready for the spa again. Around 12:00 PM I finished up with the orders and took a short lunch. When I came back I went to work on some more bruschetta, then I sliced some blood oranges. After that Chef asked me to shave asparagus in the deli slicer. That was really weird because the first slice was just splinters and then curled ribbons came out. After I finished that James and I made a fruit platter and a couple of fruit baskets. I was thrilled when Chef said to go home because my back was killing me. When we headed out to catch the shuttle we were told to head over to the cottages. After a couple of minutes James decided to walk down on his own to grab his truck while I waited with the tools. Shortly after he left the shuttle appeared. I waited patiently outside of the cottages until James came back to pick me up.
Today was my last day and once again I was with Noreen working on the orders for the spa. We finished that up pretty quickly though since it was the two of us working on it. I did sandwiches and dessert trays and Noreen did salads and fruit platters. Chef said we could go home once we were done but Noreen said she was going to stay to make some dressings. Since I had never made dressings before (minus Ranch) I offered to stay and help. Noreen had me make the Chinese Chicken Salad dressing. That was such a good dressing, and easy. I pretty much just through everything into a blender until it was well mixed. After finished up the dressings we stocked our station, cleaned up and then headed out at 11:00 AM.
Monday, March 28, 2011
Baking and Pastry: The Final Week
Baking and Pastry is now OVER!! During the last week we did a bunch of different stuff and to be honesty I didn't think we were going to get everything done. We had so much to do. On Monday we finished up our cheesecakes.
On Tuesday we received a lesson on churning Ice Cream and Sorbets, both were Raspberry flavored. I loved the Raspberry ice cream but I honestly could have done with out the sorbet. Once we finished up that lesson then we plated our Creme Brulees and our Creme Caramels (Flan). Once all of that was done we got started on our practical by getting everything measured and our genoise cakes baked off.
On Wednesday we came and it went strait to cooking cause we all needed to finish our practical. For our practical we had to make a decorated vanilla cake, and 2 creme brulees. Overall the practical went well. I received an 88% on the practical and was informed that I was going into the written final with a 95%.
Thursday was our last day in class and it was super short. We walked in expecting to clean and was informed that AM had done it so all we had to do was wipe down a couple of things and take our written. The few of us that were there early did the last of the cleaning and by the time class started we were able to take our written final. When it was all said and done I spent 30 minutes in class total. Normally after the block we have a party. This block we decided it would be fun to go bowling. As we all finished our test we changed into our street clothes and headed over to Red Rock Station. When we got there we found out there was an hour wait for a lane so we went and got some pizza in the food court. Once we finished eating we headed back to the bowling alley to get our lane. I bowled a couple of rounds before my wrist completely went out on me. I tried to get some pictures, but everyone was being stubborn. After a couple of rounds some other friends from school showed up and we all hung out until I had to leave at 11:00 PM.
Yesterday I checked my grade and I was able to pull out an A for the class overall! Next up is Nutrition and Psychology. I can't wait for Nutrition so that I can learn a bunch about cooking for Diabetics. Till then I am going to get to enjoying my spring break.
On Tuesday we received a lesson on churning Ice Cream and Sorbets, both were Raspberry flavored. I loved the Raspberry ice cream but I honestly could have done with out the sorbet. Once we finished up that lesson then we plated our Creme Brulees and our Creme Caramels (Flan). Once all of that was done we got started on our practical by getting everything measured and our genoise cakes baked off.
On Wednesday we came and it went strait to cooking cause we all needed to finish our practical. For our practical we had to make a decorated vanilla cake, and 2 creme brulees. Overall the practical went well. I received an 88% on the practical and was informed that I was going into the written final with a 95%.
Thursday was our last day in class and it was super short. We walked in expecting to clean and was informed that AM had done it so all we had to do was wipe down a couple of things and take our written. The few of us that were there early did the last of the cleaning and by the time class started we were able to take our written final. When it was all said and done I spent 30 minutes in class total. Normally after the block we have a party. This block we decided it would be fun to go bowling. As we all finished our test we changed into our street clothes and headed over to Red Rock Station. When we got there we found out there was an hour wait for a lane so we went and got some pizza in the food court. Once we finished eating we headed back to the bowling alley to get our lane. I bowled a couple of rounds before my wrist completely went out on me. I tried to get some pictures, but everyone was being stubborn. After a couple of rounds some other friends from school showed up and we all hung out until I had to leave at 11:00 PM.
Yesterday I checked my grade and I was able to pull out an A for the class overall! Next up is Nutrition and Psychology. I can't wait for Nutrition so that I can learn a bunch about cooking for Diabetics. Till then I am going to get to enjoying my spring break.
Friday, March 18, 2011
Baking and Pastry: Week 5
I can't believe class is almost over, and I must say I am kinda looking forward to it. Mainly because after this class we have spring break, a full week away from school. Well this last week has been a fun week with cakes. On Monday we worked on our vanilla butter cream cake. Overall this cake is not a favorite, other than the butter cream, because it is a SUPER dry cake. While I was putting this cake together though my butter cream decided to get a little on the melty side so half of my rosettes look awesome and the other half look droopy. I actually remembered to take a picture before leaving class, but it was after I wrapped the cake.
While I was taking pictures of my cake, Raul decided to get in on the fun as well.
On Tuesday we started our chocolate sponge cake and made pizza. That day was an absolute blast because it was the first time in almost 14 weeks that we have had the opportunity to do something on the savory side. It was actually really nice to throw stuff in a pot and taste it until we had the right flavor profile. According to my husband Jon the sauce was really good and unlike any other sauce he had ever had.
On Wednesday we finished our chocolate sponge cake by rimming it with hazelnuts and topping it with glazed, cut strawberries. After that we started our tiramisu and did a review for our final next Thursday. After the review I discovered I have a LOT of studying I need to be doing over the next week. Thankfully we actually have a text book to read through other wise I think I might have the lovely dear in the headlights looks.
While I was taking pictures of my cake, Raul decided to get in on the fun as well.
On Tuesday we started our chocolate sponge cake and made pizza. That day was an absolute blast because it was the first time in almost 14 weeks that we have had the opportunity to do something on the savory side. It was actually really nice to throw stuff in a pot and taste it until we had the right flavor profile. According to my husband Jon the sauce was really good and unlike any other sauce he had ever had.
On Wednesday we finished our chocolate sponge cake by rimming it with hazelnuts and topping it with glazed, cut strawberries. After that we started our tiramisu and did a review for our final next Thursday. After the review I discovered I have a LOT of studying I need to be doing over the next week. Thankfully we actually have a text book to read through other wise I think I might have the lovely dear in the headlights looks.
Thursday was a really busy day that seemed to drag on forever, mainly because no one wanted to be there thanks to it be our Friday and St. Patrick's Day. Once class got started we were off and running. First we started our cheesecake, then creme brulee and creme caramel (flan). Once we finished all of that we made Tuile dough and then we made financier's (petit four cake). Once all of that was done I got started cleaning only to find out that we still needed to finish our tiramisu and then we got to go over to F3 and have some of the sea food buffet. Overall I thought our buffet was better but they seemed to do pretty well. Now as for the tiramisu picture I forgot to take a picture before I cut it in half and wrapped it up, so I grabbed a picture of Raul's even though it was already wrapped and a picture of half of my cake.
Well that's all for now. Next week is going to be our last week of baking and pasty and then we go on a one week break. After that we will be returning to Nutrition and Psychology. Till then, happy cooking everyone.
Monday, March 14, 2011
My First Catering Event
Ok I know what you are asking, "What happened to week 4?". Well week 4 was actually pretty boring. On Monday we finished up our eclairs then Tuesday and Wednesday was spent working on our practical that I received an 89% on. Then on Thursday we got started on our next section, cakes. I also found out that as of right now I still hold my "A" in the class. Despite the practical though I was pretty worried about the up coming catering job I had Sunday night.
On Friday I went out and did all of my shopping for the event and then the second I finished shopping I got started on doing the prep work. I had a large menu so I needed to get my butt moving. So lets start at the top.
On Friday I went out and did all of my shopping for the event and then the second I finished shopping I got started on doing the prep work. I had a large menu so I needed to get my butt moving. So lets start at the top.
The Menu
Crab Salad in Crispy Wonton Bowls
Shrimp Cocktail
Salsa Bar: Pico De Gallo, Mild Salsa, and Mango Salsa
Ham and Swiss Cheese Wraps
Roast Beef and Provolone Wraps
Ham and Ranch Cream Cheese Pinwheels
Roast Beef and Horseradish Cream Cheese Pinwheels
Vegetable Platter: Tomatoes, Celery, Carrots, Broccoli, and Cauliflower
Fruit Platter: Honeydew Melon, Cantaloupe, Watermelon, Grapes, and Strawberries
Lemon Bars
Chocolate Mousse Cups
Pound Cake Bar: Pound Cake, Glazed Strawberries, Sliced Strawberries, and Whip Cream
Overall I worked on prep for 3 days. The first day I cut up all of the fruit, and prepared all of the cream cheese. The second day I made the crab salad, the mango salsa, and cut up all of the vegetables. On the third day I made all the desserts, and rolled all of the wraps and pinwheels which did not go as well as the other days. While making the desserts I started having issues. I had decided to make the lemon bars out of a box to save money, but I quickly realized that wasn't the greatest idea when I tried to remove them from the pan. The bars went everywhere and resembled a trash heap. It was not pretty. So quickly I sprang into action to try and make the lemon bars from scratch. Thankfully I had all the ingredients in my house. While I was zooming around the kitchen I slipped and fell leaving a NASTY bruise.
Around 2:45PM it came to load up my car. At first I didn't think I was going to get it all in there, but thanks to my wonderful husband we were able to get it all in, including 3 coolers. Around 4:00PM I arrived at my Mother-in-Laws house and began setup. With everyone's help I was able to get everything looking pretty good. Once it was all set up the guests started arriving and my sister-in-law's bridal shower started. Now on to the pictures.
Around 2:45PM it came to load up my car. At first I didn't think I was going to get it all in there, but thanks to my wonderful husband we were able to get it all in, including 3 coolers. Around 4:00PM I arrived at my Mother-in-Laws house and began setup. With everyone's help I was able to get everything looking pretty good. Once it was all set up the guests started arriving and my sister-in-law's bridal shower started. Now on to the pictures.
Published with Blogger-droid v1.6.7
Friday, March 4, 2011
Baking and Pastry: Week 3
Once again I am posting one super long post based on the entire week. While I wasn't sick this week, I was pretty busy. This last week the Catersource convention was in town, and one of the guys in school let me know that a few extra people were needed to help out a couple of weeks ago. I went down to career services and signed up, well this was the week that I was actually needed to work. Monday morning bright and early I headed down to the newest casino on the strip, The Cosmopolitan, and searched all over the fourth floor looking for the banquets kitchen so I could help out. Once I found where I was supposed to be I discovered that we were needed an hour later and that The Cosmopolitan was also having its first health inspection since opening so the small group that was there with me all headed out into the banquet area and relaxed until our day was really supposed to start. Once the health department finished their inspection we headed back into the kitchen and we got started on our project, tying green onions onto plastic cups. You probably think I am kidding, but I am not, and I actually have photographic evidence of such.
Once we finished tying almost 900 of these little cups we were done for the day. I headed home and proceeded to relax until I had to go to school where I had my first practical. During the practical I had to make 2 french bread baguettes, 1 bâtard loaf, 6 jalapeno cheddar biscuits, and 12 peanut butter cookies. Overall I did horrible on my first practical scoring a 75%. Thankfully though this one didn't count towards much on my grade so I still have an A in the class. Now I just have to make sure I do better on the next practical.
On the next day I was working again at The Cosmopolitan and I didn't have to be there until 10:00 in the morning. I was thrilled I got to sleep in too because it was going to be a LONG day. Once we all arrived we found out that we were going to be at the Marquee Night Club and Day Club helping with setup for a huge party that was going on that night. From 10:00 AM till 3:00 PM we were setting up flowers, moving furniture, and just generally getting things ready for the party.
Once 3:00 PM hit our relief showed up and we boogied. I had to be at school in just a couple of short hours, and instead of heading home only to leave again I just headed straight to school. I still had a couple of hours before class so I decided that would be a good time to relax a bit. I am glad I did too because class was super busy that night. We made a bunch of different doughs and we made a key lime pie. My favorite.
The next night we baked off all the doughs we had made the night before. We made apple pie, quiche Lorraine, and a pear tart. I only got a picture of the apple pie though so the rest are pics I grabbed from the net.
Once we finished tying almost 900 of these little cups we were done for the day. I headed home and proceeded to relax until I had to go to school where I had my first practical. During the practical I had to make 2 french bread baguettes, 1 bâtard loaf, 6 jalapeno cheddar biscuits, and 12 peanut butter cookies. Overall I did horrible on my first practical scoring a 75%. Thankfully though this one didn't count towards much on my grade so I still have an A in the class. Now I just have to make sure I do better on the next practical.
On the next day I was working again at The Cosmopolitan and I didn't have to be there until 10:00 in the morning. I was thrilled I got to sleep in too because it was going to be a LONG day. Once we all arrived we found out that we were going to be at the Marquee Night Club and Day Club helping with setup for a huge party that was going on that night. From 10:00 AM till 3:00 PM we were setting up flowers, moving furniture, and just generally getting things ready for the party.
Once 3:00 PM hit our relief showed up and we boogied. I had to be at school in just a couple of short hours, and instead of heading home only to leave again I just headed straight to school. I still had a couple of hours before class so I decided that would be a good time to relax a bit. I am glad I did too because class was super busy that night. We made a bunch of different doughs and we made a key lime pie. My favorite.
The next night we baked off all the doughs we had made the night before. We made apple pie, quiche Lorraine, and a pear tart. I only got a picture of the apple pie though so the rest are pics I grabbed from the net.
Apple Pie
Quiche Lorraine
Pear Tart
Tonight was another dough making night, however we did have some fun as well. Raul grabbed my cell phone and snapped a few pictures. First up is what will eventually be eclairs.
Raul, Daniel, and another guy from class decided to have some fun with my eclairs later on.
While all of this was going on I was actually rolling our some dough and Raul snapped a pic of the two of us.
By the way it was really hot in class tonight, so I look incredibly pink and red. Anyways, that brings us back up to date again and next week is another fun filled week in baking and pastry.
Sunday, February 27, 2011
Baking and Pastry: Week 2
Ok so the last week I haven't been updating because I have been deathly ill since Friday before last. Which means I didn't post what happened last Thursday either. Thursday we made 2 French baguettes, 1 bâtard bread, and 4 French dinner rolls. I didn't get any pictures though because of being sick. All of this week I was awake long enough to suffer through class and then I came home and passed right back out. Thankfully we didn't have any school on Monday because of President's Day, so it was a short 3 day week. Tuesday we made a bunch of different doughs that we baked off through the remainder of the week. On Wednesday we baked off our brioche dough and made three different things: 1 galette, 3 à têtes, and 2 nanterres. Sadly I didn't get pictures of any of it because of how sick I was, so I am just going to grab some pics off the net so you can at least see what it is I am talking about.
The other thing we made Wednesday was one of my husbands favorites, cinnamon rolls. This I did manage to get a pic of while I was in class because I knew once I wrapped it, it wouldn't look as good.
Then on Thursday we had a pretty short day. First we took a quick quiz that I am almost positive I got a 100% on, and then we baked off our croissant dough that we made three different things with: danish, croissants, and chocolate croissants.
Once we finished that up we made our sourdough bread that we actually started on the first day of class. I haven't tried it yet but it looks pretty good.
Once class ended I swung by the Aria and picked up my husband so we could go home and go to sleep. Sadly we didn't get much sleep though because I started having a VERY hard time breathing and after a heated debate (I didn't want to go) my amazing husband took me to the emergency room . I spent the remainder of the night there getting chest x-rays and breathing treatments. Around 5:30 Friday morning I was released and had the joy of trying to stay up long enough to get my prescriptions filled. Then Jon and I passed out until he had to go to work. When he got back home I passed back out since we had to be up early this morning to help his parents move.
Some other exciting news. I received my score on the certification exam I took a couple of weeks ago, and I passed with a 96%. Hopefully in a few weeks I will actually get my certificate so I can add it to my portfolio. Anyways, I think that brings us all up to speed, so goodnight everyone.
Galette: Only mine was plain and had a little hand made whip cream in the center
à tête
Nanterre
The other thing we made Wednesday was one of my husbands favorites, cinnamon rolls. This I did manage to get a pic of while I was in class because I knew once I wrapped it, it wouldn't look as good.
Then on Thursday we had a pretty short day. First we took a quick quiz that I am almost positive I got a 100% on, and then we baked off our croissant dough that we made three different things with: danish, croissants, and chocolate croissants.
Once we finished that up we made our sourdough bread that we actually started on the first day of class. I haven't tried it yet but it looks pretty good.
Once class ended I swung by the Aria and picked up my husband so we could go home and go to sleep. Sadly we didn't get much sleep though because I started having a VERY hard time breathing and after a heated debate (I didn't want to go) my amazing husband took me to the emergency room . I spent the remainder of the night there getting chest x-rays and breathing treatments. Around 5:30 Friday morning I was released and had the joy of trying to stay up long enough to get my prescriptions filled. Then Jon and I passed out until he had to go to work. When he got back home I passed back out since we had to be up early this morning to help his parents move.
Some other exciting news. I received my score on the certification exam I took a couple of weeks ago, and I passed with a 96%. Hopefully in a few weeks I will actually get my certificate so I can add it to my portfolio. Anyways, I think that brings us all up to speed, so goodnight everyone.
Thursday, February 17, 2011
Busy Night in Baking and Pastry
I am out of class and parked on my bench out side of my husbands job at Cartier. I am exhausted. Tonight we made peanut butter cookies, almond tea cookies, and brownies.
The first thing we did was watch a movie on cookies and then watched a demo on how to make our brownies. Then we were off and running. Most of today was group work, so Brian and I teamed up. We switched off mixing things and doing dishes.
Once the brownies were in the oven we all joined back up to watch the demo on peanut butter cookies. These cookies were our one individual project since we will be doing them again for our practical in a week. Once we finished the demo we made our cookies, got them in the oven, did dishes, then went on a short break.
I spent my break hunting down my English teacher. I was finally able to meet up with her so that I could get my last paper from her. I pulled out an A on that paper.
Once I got back to class our cookies and brownies were out of the oven.
Then we watched a demo on the almond tea cookies. I was really excited to do these cookies since they are a piped cookie. So we pulled out our piping bags and went to work. Even though this one was a group project I did the bulk of it for a couple of reasons. One, they are my favorite type of cookies, and two I had the most experience between the two of us with piping. Brian did a little bit of piping to get a feel for it and then I went to town piping out rosettes and fluer di lis. Once the tray was filled, we popped them into the oven and went to work cleaning.
Once we were done cleaning Chef pulled us together one more time to explain how to make French bread dough. Once he finished his demo he realized we had more than enough time to get our loafs started so they could rest over night. So, we went ahead and made our dough, got it in the fridge, then finished up the last of the cleaning. Once we finished and chef did a quick inspection we were released to go our separate ways.
The first thing we did was watch a movie on cookies and then watched a demo on how to make our brownies. Then we were off and running. Most of today was group work, so Brian and I teamed up. We switched off mixing things and doing dishes.
Once the brownies were in the oven we all joined back up to watch the demo on peanut butter cookies. These cookies were our one individual project since we will be doing them again for our practical in a week. Once we finished the demo we made our cookies, got them in the oven, did dishes, then went on a short break.
I spent my break hunting down my English teacher. I was finally able to meet up with her so that I could get my last paper from her. I pulled out an A on that paper.
Once I got back to class our cookies and brownies were out of the oven.
Then we watched a demo on the almond tea cookies. I was really excited to do these cookies since they are a piped cookie. So we pulled out our piping bags and went to work. Even though this one was a group project I did the bulk of it for a couple of reasons. One, they are my favorite type of cookies, and two I had the most experience between the two of us with piping. Brian did a little bit of piping to get a feel for it and then I went to town piping out rosettes and fluer di lis. Once the tray was filled, we popped them into the oven and went to work cleaning.
Once we were done cleaning Chef pulled us together one more time to explain how to make French bread dough. Once he finished his demo he realized we had more than enough time to get our loafs started so they could rest over night. So, we went ahead and made our dough, got it in the fridge, then finished up the last of the cleaning. Once we finished and chef did a quick inspection we were released to go our separate ways.
Published with Blogger-droid v1.6.7
Wednesday, February 16, 2011
Baking and Pastry: Day 2
Tonight was fun and challenging.After we listened to tonight's lecture on quick breads we made the dough for our Jalapeno Cheddar Biscuits. Then we made the batter for our two different types of pound cake, chocolate chip and chocolate vanilla swirl. Once we had our pound cakes in the oven it was time for a break which really meant dishes. I spent my entire 15 minute break doing dishes when I needed to get to my English class to grab my paper. Sadly I didn't get it tonight. Hopefully tomorrow I will have a chance. Once break was over we rolled out our biscuits and threw them in the oven. Fifteen minutes later we had the most amazing and delicious Jalapeno Cheddar Biscuits I have ever had.
After we got those done we started measuring out our ingredients for tomorrow. Tomorrow we are making Peanut Butter Cookies, Almond Tea Cookies, and Brownies. While I was in the middle of collecting everything our pound cakes were ready to come out of the oven. Thankfully Brian was helping out while I was measuring so he pulled out my pound cakes and my biscuits. The chocolate chip pound cake sadly fell apart a little since a chunk stuck to the pan. I was pretty upset but got over it really quick when I realized a bunch of people were having the same problem.
The chocolate and vanilla swirled cake on the other hand came out beautifully. I was thrilled!
Once I was able to get everything measured for tomorrow we cleaned up and headed out. I ran over to my English class real quick only to discover I had missed my teacher so I headed for my car. On my way to my car I learned that we can exit all the doors now we just can't enter them. I hope that doesn't last much longer, but I have a feeling it will be.
After we got those done we started measuring out our ingredients for tomorrow. Tomorrow we are making Peanut Butter Cookies, Almond Tea Cookies, and Brownies. While I was in the middle of collecting everything our pound cakes were ready to come out of the oven. Thankfully Brian was helping out while I was measuring so he pulled out my pound cakes and my biscuits. The chocolate chip pound cake sadly fell apart a little since a chunk stuck to the pan. I was pretty upset but got over it really quick when I realized a bunch of people were having the same problem.
The chocolate and vanilla swirled cake on the other hand came out beautifully. I was thrilled!
Once I was able to get everything measured for tomorrow we cleaned up and headed out. I ran over to my English class real quick only to discover I had missed my teacher so I headed for my car. On my way to my car I learned that we can exit all the doors now we just can't enter them. I hope that doesn't last much longer, but I have a feeling it will be.
Subscribe to:
Posts (Atom)