back to basics

The first practical session was all about reminiscing the good old days at TP where we learnt basic cuts, equipment names, measurements, etc.

(1) dice, (2) shred, (3) slice, (4) julienne, (5) chifonnade, (6) mince

We also learnt the names of equipment and utensils around the lab (we thought we knew the names of everything around the kitchen until.. today.) Anyway, the food lab is really such a beautiful place. If only the kitchens in the secondary schools are that clean and organised, and full of branded stuff. That would make teaching practical lessons a whole new experience.