Week 10 MEP for Vegetables and Fresh Herbs & Cooking Vegetables

Today we observe the boiled vegetables, this lesson can make us a better understanding of how long a variety of vegetables can be cooked. First of all, we will be different vegetables into the two pot, respectively, after the observation of cooked. 

 After that, we cooked the beans and we put one pice out of the boil after every minutes, we have 19 in total. Then we eat them to know how good they have been cooked. I think it is very important for cooking, because we have to know how long we should cook, we just want the food have been cooked well, not too less, not too much.

Week 9 Sausage and Preparing Day for 2nd Event

The chef let us see how to cook the meat grinder. There is a machine to do all the work for you. This makes it easier to do.

Then we see how sausage was made. With meat and pig intestines. Really cool machine that you have to be patient with.

Then comes our meat event, this time we are all cow boys to serve our food. 

In order to make the steak moderate temperature, we'll put in the electric stove roast steak.

The whole event was super. I have seen the arrangement from our and other station was amazing. This was the second event, but I still can feel the enthusiasm of all students. Before I took this class, I can hardly imagine that we can make such a event, every table has it own style and feelings. I think the best part of this class is to show us about our energy, how far we can go and how many things we can handle.

Week 7: Event and Chicken

Today is the soup event day. All my group members are very excited! 

As this is the first event, I was very nervous, it will be bad if I do something wrong. But during the event, everything was going perfect. I think that all of us did great job and our soup was great!

This is my first cooking event, and I have seen a lot of good ideas from other stations, all students were excited and worked hard to have the best soup and show. From the event I have learned that everything begin with small things, if we can do all small things and finish them with effort and patience we can do all we want.

On the second day we learned to deal with the whole chicken. The teacher used a skilled knife to cut a chicken into different parts quickly. I often cook chicken at home myself. But I never knew how to handle a whole chicken. We will put the chicken wings, chicken legs, chicken breast separated.

I cooked chicken at home many times, I like the chicken soup. But the hardest part is how to handle with the whole chicken. I just cut it into pieces then cooked it in the past. But after this class, I know how to do it, the chef has showed us step by step as above video. It is really great.