Monday, 24 January 2011

Technical: confectionery

Last terms technical classes involved much listening, writing, word filling-in and generally things normally associated with being in school. This term, the joys of being in a culinary school are shining through. The classes this term are less theoretical and seem to involve the chef teaching us various techiques by cooking for us. Fine by me. This week we were being shown about some of the uses of sugar and pectin in confectionery through the medium of caramel, jelly and nougat.

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