Term 2 "What I did in ProStart" by Maddie Palmer

Here are my best knife cuts that I cut preparing for competition last year. In the bottom, there is a brunoise. Just to the right of that is a small dice. Just above the brunoise is a jullienne.

This is a pot rack chandelier, where you can hang all your kitchen pots from the ceiling! I think these are super cool for decor, but also as a useful tool to put pots in a place that is easy to access. I found this on lampsplus.com and it priced at $838.00. Maybe won't be getting this one for a long time.

I love this lab where we made homemade fettuccine and ate it with butter and parmesean cheese! Pasta is one of my favorites, so eating it was really delicious. Also, I loved making the pasta! I think the process of making pasta and working with the dough is relaxing and interesting! This applied to what we have been working on as a team because we were experminenting with different types of dough and to test whether we liked the dough or not, we cooked the pasta! Also, we learned the technique of rolling and laminating the dough in this lab.

In this lab, we experimented with cooking the ravioli with egg yolks and adding parsley into the laminated dough. We learned that the egg yolk is not as hard to cook as it would seem and that we needed to remove the stems from the pasta before laminating them into the dough. Also, we learned that the dough needed to be kneaded a lot so the pasta was tender.

In this lab, we experimented a ton with different bases for our cheesecake. We learned that a combination of many different cookies gave a more complex flavor. Also, we learned that adding waffle cone added a good crunch to the base.

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Maddie Palmer
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