Entry tags:
Culinary Fundamentals; Friday, First Period [01/15].
"Good morning, everyone," Ignis greeted the class from the front of the cooking classroom with a nod and a barely perceptable adjustment of the cuffs of his jacket. "Welcome back. Now, before we truly get started on our culinary journey, we still have a few more techniques to pick up along the way to ensure better results when we start actually working with the food, and today, we're going to cover basic knife skills.
( Cut for...cutting! )
"And now," he prompted, "it's your turn. For the rest of the hour, you can spend your time either trying to get to know the various different cuts, improving on ones you're not as familiar with, and trying them on different types of vegetables or fruits to see just how each one responds to different cuts. Please let me know if you have any questions, please be careful, and if you're feeling ready, we'll begin."
( Cut for...cutting! )
"And now," he prompted, "it's your turn. For the rest of the hour, you can spend your time either trying to get to know the various different cuts, improving on ones you're not as familiar with, and trying them on different types of vegetables or fruits to see just how each one responds to different cuts. Please let me know if you have any questions, please be careful, and if you're feeling ready, we'll begin."