Week 5: Stocks, Soups and Sauces

This week we learned to observe changes of starch and flour in the heating process. The teacher asked us to put the flour and oil heating. Then in a dish painted in different time mark, every 30 seconds after heating, we will use a spoon to get out of a point on the plate, and finally to observe in different heating time, the change of flour. This is really interesting, but also very practical, because it let us know how long time can achieve what kind of effect.

To begin our vegetable soup we cut celery, carrots and onions. Put them in a pot, and we are waiting to translucent onion, carrots and celery to get a little brown. When the vegetable stock is finished the carrots, onions and celery made its way to the top of the pot and into a clear liquid because once cooked vegetables tan.

When each group complete their soup, we tasted each flavor, which can help us to better understand how to make better soup.

The best thing for this week is we learned how to use the knife. It is difficult during cooking at home because of the cutting thing, the meat or potatoes are always to thick.