Week 6

The week of E clairs, puffPastry

Week 5

Week 5 Midterm Week

Wow week 5 already, time is flying by so quickly. So anyways the midterm not that difficult for some but for others not a great day. but anyways we made a few things in class like the creme brulee, the pancotta (our twist a bit of lemon zest , end result not the greatest but ideas come instead of the zest for taste and aroma, we decide next time a extract would work too, just not to much we dont want Pledge tasting Pancotta). On to the next dessert which was floating islands/ angalise sauce and the chococlate sauce drizzled. As for the creme brulee the custard perfectly set just the sugar could of been done differently.

Week 4

Repeat of techniques : how to make a meringue and the short way of custard. Just looking at the techniques so most can be changed just by knowing the the steps that will and can effect the mixture.

Week 3

Toasting the coconut a few more seconds for the golden rich, brown would have made it stand out more.



Very true Chef Mark the design would have been better if it was a border.... next time

Honestly I completely understand the attitude towards the class today from Chef Mark, a simple lab that should have taken a hour or two, just to complete the four dessert turn out to be a complicated and a frustrating lab. For our own group the pies and tarts turned out great for everything being from scratch. As for the time management of the labs the class was not on the ball. Next week's class should be interesting.

Week 2

Looking back on Wednesday class, everyone seem to enjoy making bread. All the different style and techniques were learned, we ran into some problems with the doughs being tacky but the problems were quickly solved with extra flour. Bread is its own art form. The challah (the Jewish bread) was a simple bread in the braided form. The soft rolls were also simple, we decided to do a form of three rolls in one. As for the focianna the style was rustic. The light rye actually was what we looking for, but to get a nice form smooth the dough before it proofs. Overall bread week was great.