Tomato sauce which can be a base of Creole, Portuguese, and Spanish sauce.
Another base sauce that can use to create cream sauce, mornay sauce, cheddar cheese, and etc, is Béchamel sauce.
Lab #5
1
Baking & Pastry 1
In our Baking & Pastry 1 class. We Mise En Place all our ingredients and used the creaming method and straight dough method. Here are are few images of our Mise En Place and our final products. We created Banana Nut Bread, Pecan Raisin Bread, and Chocolate Chip Cookies.
Week 4 photos
Final product
Need to spice up your dish? Grab your spice buddy
final product(2)
mise en place
Final product 
final product(2)
mise en place Lab #2 on Feb 6, 2019
My class has learned about Mis en place, White Stock, Mirepoix, Sachet, Clarifying Butter, and Drill Skills. It’s our first experience in professional kitchen and we satisfied with what we have done.
Week 4 Bread production
Today was Week 4 of production. The class produced various types of breads, biscuits and scones that were made using the BISCUIT method. Below is the list of items baked:
- Ginger Scones
- Cheddar Chive Biscuits
- Orange Oatmeal Biscuits
- Everything Buttermilk biscuits
- Irish Soda Bread
Ting Ting – Final Exam 2018
Finals 2018 Ting Ting
