Sofy Price b6

Knife cuts

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.

Kitchen Equipment

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!

Bruschetta Lab

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.


Created with images by Lori L. Stalteri - "Speedee Neon Sign"

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