This blog is a product of Rensizzle Week at The Renaissance Charter School in Jackson Heights, Queens. The bloggers were members of the Culinary Careers group, who explored various careers and educational options within the culinary field.
Monday, November 26, 2012
Mahidi Hasain's Blogamania
Today we learned many new skills needed to be used in the kitchen. We used knifes to cut up carrots, celery, and onions in a special technique used by proffesionsals. We also learned a french term, Mis en place, which means all things prepared and in place. . We cut up the vegetables and put them in place. We also learned about three types of contaminations, biological, debris and chemical.
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DId you hear any other French terms this week?
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