My 3 best knife cuts are julienne, brunoise, and batonett. The Julienne is on the right side, it's long and skiinny and it's 2inches long x 1/8 x 1/8 inch. The brunoise is in the middle, its cubed shaped and it's 1/8 x 1/8 x 1/8 inches. The final one is a batonett it's squared and wide (ish) and it's 2 inches long x 1/4 x 1/4 inch.
I know when I'm older I want a really nice and big fridge. Besides the stove I feel like the fridge is a big focal point when you walk in a kitchen. The picture above I found online and it's my dream fridge, it's big, looks very elegant in a way and it's a nice solid color. Just perfect!
In this lab we made Bruschetta. We used white beans and also a couple different veggies to make the garnish. We also cut and toasted French bread to use as the base to hold the garnish. We're studying about nutrients and beans have a great source of fiber.
Moist Food Lab
In this lab we cooked pasta and used broccoli carrots and peppers, we also cooked a pear in cranberry juice to give it sweetness. We were learning about how to cook/broil/steam foods like the veggies and pear.
Fajita lab (sorry I forgot what this lab was called)
In this lab we heated the tortilla on a pan and sautéed onions and cut and put the steak in the oven. We were learning about how to cook meats and what temperatures they need to be at.