因為我只上甜點課
所以一周只有兩個整天和一個半天的課
整天就是先上示範課接著上實際操作課
半天就是聽課,可能是上科學,衛生,品酒,理論...
第一堂課,廚師帶我們認識不同的刀子,還有法國料理中的專業名詞.
例如: 如果大廚說要julienne,就是要將東西切成長5公分 ,寬1厘米 .
還教我們如何做水果沙拉,裡面的水果都要切成一樣大小.
切好的水果還要先浸泡在用很多香料做成的糖漿裡,以增加風味.
最後才能放在盤子上.
Since I am only pursuing a diploma in pastry, I only need to attend school two and a half days a week.
The first two days consist of practical class, followed by a series of demonstrations. An additional half day is need for lectures on kitchen hygiene, science, wine, and theory.
In the first demonstration, the Chef teaches us how to identify different kinds of knives and their application along with different kinds of French cutting techniques. For example, julienne (also called a "matchstick") is a type of cut that makes a long thin strip that must be5 cm 1 mm
Then, we learned how to make a fruit salad. We were required to cut various types of fruit into similar sizes and soak them in cooked syrup to accentuate their flavors.
所以一周只有兩個整天和一個半天的課
整天就是先上示範課接著上實際操作課
半天就是聽課,可能是上科學,衛生,品酒,理論...
第一堂課,廚師帶我們認識不同的刀子,還有法國料理中的專業名詞.
例如: 如果大廚說要julienne,就是要將東西切成長
還教我們如何做水果沙拉,裡面的水果都要切成一樣大小.
切好的水果還要先浸泡在用很多香料做成的糖漿裡,以增加風味.
最後才能放在盤子上.
Since I am only pursuing a diploma in pastry, I only need to attend school two and a half days a week.
The first two days consist of practical class, followed by a series of demonstrations. An additional half day is need for lectures on kitchen hygiene, science, wine, and theory.
In the first demonstration, the Chef teaches us how to identify different kinds of knives and their application along with different kinds of French cutting techniques. For example, julienne (also called a "matchstick") is a type of cut that makes a long thin strip that must be
Then, we learned how to make a fruit salad. We were required to cut various types of fruit into similar sizes and soak them in cooked syrup to accentuate their flavors.
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