Day 2:
1. Potato and carrot knife cuts.
2. How to do recipe conversions to scale up or down the yeild.
3. Chocolate piping. We used piping chocolate, which doesn't require tempering and cool as quickly as regular chocolate. Piping isn't to hard, but to takes a very steady hand.
4. We made carrot cake, but not with shredded carrots. We had to brunoise 2 pounds of carrots, which took quite a while. That is a LOT of peices of carrots!! We did this for the cutting practice; once the cakes were baked you couldn't really see the carrots. We baked the cake in sheet pans, and refrigerated them to use another day.
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