Prostart Term 2 By: riley warren

On November 18, 2016, our class did an assessment on knife cuts. We had a variety of cuts, which I though was the best of mine were the chop cut, the diagonal cut, and the Medium Dice.
One piece of kitchen equipment I would love to have in my home someday is a teppanyaki flat top griller. I love the look and design of it, it's fancy, and I think it would be really fun to cook on. Habachi service restaurants are really entertaining to go to and they have many of these.
On December 7, 2016, we had a guest speaker come on and introduce us to the Park City Culinary Institute. It was fun to watch the professional chef prepare the delicious potato dish she made. I got a lot of information about actually going into Culinary Arts. It was a fun experience and a fun class period.
On December 9, 2016, this class period was made delicious banana bread! I am a huge fan of banana bread and this class made me a bigger fan. It was fun to actually bake the banana bread and taste the creation. I really enjoyed this class period also. We also learned to compare: sugar, fat, and salt in this lab. We used all those ingredients in the banana bread, while some had less sugar, or less salt. It was a fun lab to experience.
One of my favorite cooking days is when we made this delicious chocolate torte. I love chocolate, and this made me love chocolate more. I loved the combinations of the crunchy and the soft part of the torte. Around this time, we learned how math is applied to culinary arts. Math is a thing you will use a lot of in the culinary world.

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