One of the things we made for our sandwich unit were Tuna Salad sandwiches (which were ginormous and delicious).
Making the mayonnaise mix for to add to the tuna.
I put the croissants in the oven for 7 minutes and it was crispy enough for kicks, but not too crispy that it breaks.
When I finished making my plates and handing them in, I walked over to a classmate’s setup and…
Instead of cutting the ham and turkey into strips, he made these HUGE dices, his eggs were scrambled in his bowl way before we were even told to start the omelettes, and his cucumber wasn’t cut the way it should have; oh it was a mess. ( ~ . ~ )
Either way, we all did good.
For the past 2 weeks my class and I have been working on preparing ourselves for the NOCTI exam; don’t ask me what it stands for. We have 7 tasks to complete in 2 hours. Tedious right? But we’re getting there.
We started off with knife sharpening. Not too bad.
Then we moved onto French omelets. Bits of egg whites here, spilling eggs everywhere, eggs ending up scrambled; ugh it was a mess. Here’s the process of a semi-perfect omelet being made.
Then, we moved onto a Chef’s salad, which included a vinaigrette and eggs apart from the vegetables, meat, and cheese. Since we’re being graded heavily on our cuts, we are focusing IN on that.
I struggle a lot with keeping consistent sized cuts especially when switching from one celery stalk to another, but this is what training’s for. I wonder how we’ll use up all these cuts. We eating them?
Young Ones Cook 