New Term, same Semester...

After easter holiday for a week, the new term had started. Still in semester 1, but just term 2. In this term, the subjects that I'm learning is:-


~ intro to hospitality
~ prepare and produce yeast goods
~ preparation kitchen
~ coffee service
~ prepare and produce pastries
and another subject continue from last term, common core.


I kinda hate common core because is "common bore", is really boring, specially the lecture part. The lecture just reading the slides which I can read them at home after I downloaded them. 

Kitchen class is interesting and fun, also the chefs are GREAT!!!!! The chefs are John De Bont (Pastries), Leon Voigt (Preparation kitchen) and Aurelie Germanier (Yeast Goods). Coffee class, is the best, as the lecture is very funny, humour, cute and more. Can't describe. His name is Ian Frost. Cute name, huh??

I realised that I did not make the wrong decision. I just regret that I didn't choose when I was 18. But  never mind, I'm still young. I'm gonna make my parent proud of me and I'm gonna prove to those who think that I cannot study (as my parents didn't study in college or university), I CAN DO IT!!!!!!! I'LL MAKE YOU CRY, ASS!!!!!!!!!

Souffle

Friday, 23/3/2012
(Hot and Cold Dessert)


Today is the last class and next week is my exam. NERVOUS and EXCITED!!!

Soufflé, 

is a french verb means "to blow up" or more loosely "puff up", a description of what happens to the combination of custard and eggs. 

Soufflé is a lightly baked cake made with egg yolks and soft meringue, with the combination of other ingredients and served as savory or sweet dessert. 

Foods that comely used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon.

When it comes out from the oven, a soufflé should be puffed up and fluffy and it will generally fall after 5 to 10 minutes.

Souffles can be in containers of any shapes and sizes but it is traditionally make in a ramekins. These containers are very greatly in sizes but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.

Cake Exam

Thursday, 22/3/2012
(Prepare and Produce Cakes)

Well, today is the exam for this subject. I've done well.

I've done chocolate mud cake and scones.

I'm proud of myself as I got an "A" for this subject. YEAH!!!

Sticky Date Pudding

Friday, 16th March 2012
(Hot and Cold Dessert)

The picture above is the *STICKY DATE PUDDING* and it goes perfectly with *BUTTERSCOTCH SAUCE*. Yum yUm yuM.

Besides sticky date pudding, another dessert I've done is Vanilla Bavarois (picture below). 

It is not prefect as the bavarois is not set enough. 

Fruit Cakes

Thursday, 15th March 2012
(Prepare and Produce Cakes)

.... Now my phone is on one of mine favorite song, BLUE NIGHT by MLTR. The song is nice. LOVE IT. ~~~When the blue night is over my face, on the dark side of the world in space, When I'm all alone with the stars above, you are the one I love~~~. 


Anyway, for today class, I have done fruit cakes. Well, never get the chance to taste, so don't know how it was like. I hate fruit cakes. Fruit cakes are made from varieties of dried fruits, nuts and spices. This cake is special as it can keep for a long period of time as it contain alcohol.

As for next week, is assessment day for this subject. I'll be assess on scones and mud cakes. Wish me luck!!! YEAH~~~

Assessment

Tuesday, 13th March 2012
(Unit Kitchen)

Today is assessment day. Well, I think I will get C for this subject. My theory is out, while my practical is kinda okay. For this subject, I'll have 2 assessments. This is the first, so I've done salads, rice pilaf, steam chicken, pasta and poached eggs. That it. I hope I will do my best to turn back my marks. *Finger Cross*