Modern Kitchen Basics; Monday, First Period [01/06].

[chef_chocobro]

Prior to class starting, Ignis had absolutely ensured that the fire alarms in the kitchen classroom were, in fact, fully functioning and operational.

That said, he waited at the front of the classroom until the alarm set on his phone went off to inform him of the start of the period, which he dutifully turned off and put his phone away and focused his attention on the students he assumed were gathered and waiting.

"Well, then," he said, and anyone not there on time would just have to catch up when their tardy selves finally made it, "good morning, and welcome to Modern Kitchen Basics. This is, of course, a beginner's introductory course to understanding and getting to know the elements of the modern kitchen to either start you on your cooking journey or to refine it. Hopefully, with each week, your comfort and knowledge around a kitchen will grow and you'll be able to confidently navigate your way around, if not a whole meal, than at least the kitchen in general.

"And as is customary for a new semester, especially the first class on the very first day, and for an overview class where knowing where the students are coming from is particularly helpful in guiding the lessons to their most effective approach, today we will be focusing on introductions, both of ourselves and with the very cornerstone of the modern kitchen, the oven and stove. But let's not get ahead of ourselves with the latter yet. Let's take some time to get to know each other first, and then we'll get to know our most prevalent piece of equipment. We're a relatively small class, so I imagine we'll also have time to execute a simple and basic function of said equipment to get you started before the class is over, as well. So, barring any initial questions, allow me to begin."

Comments

Sign In - MKB, 01/06.

[chef_chocobro]

Ready to get cooking!

Introductions - MKB, 01/06.

[chef_chocobro]

"For those of you perhaps not as well acquainted yet," Ignis said, leading the way on the introductions, "my name is Ignis Scientia, and I will be your instructor for this course. I have a great deal of passion for cooking and have taught a few cooking classes for this establishment in the past before, and I'm very pleased to be teaching the topic yet again, especially if it turns out being helpful and, better yet, successful. Now, I wasn't always so passionate about cooking; I had rather started it somewhat reluctantly, in fact, when I became employed as an advisor to the Crown Prince of Insomnia in my youth, but I very quickly discovered a love for it that has only grown exponentially since. And I enjoy sharing the art of food with others even more than the creation of it itself, as I hope you will soon come to witness.

"And, before we move onto the next person, for those of you unaware, please keep in mind that I am, in fact, blind. This does add some additional challenges to the instruction of a topic like this, but they are challenges I strive to overcome and I am not too terribly concerned with. It does mean that a certain vigilance and attention to detail on your part as students is greatly appreciated, and should you need my attention, simply raising your hand will not suffice. Do not hesitate to call out when you have a question or need assistance, and, I promise, if I fail to notice something without an audio component, I am not ignoring you; I simply cannot see it."

With that, he gave the class as a whole a nod.

"I think that sums it up, although, by all means, if there are questions, don't hesitate to ask them. And if not, then we'll just move onto to the next person who would like to go, and once we've made the rounds, we'll continue on to our cooking ranges."

Listen to the Lecture - MKB, 01/06.

[chef_chocobro]

"Now, then, onto today's focus," Ignis said, "the main element of any modern kitchen and one of the most useful and most frequently used pieces of equipment we will likely be exploring, the oven and stove. In most modern kitchens, these two elements will be combined into one machine, as we have here, and they are both, essentially, different ways of heating your food. When using an oven, you heat up the inside," he opened the door to demonstrate, "to bake or roast or whatever other method of cooking you're using, and when using a stove, you are cooking over the heat source on the flat surface. Usually, the oven and stove are powered by either gas or electrical sources; these in this classroom are of the gas variety."

And, with that, Ignis continued, with the basics of not only how to use an oven and how to use a stove, but also in breaking down the various parts of each.

Even if you thought you knew a cooking range before, hopefully, this breakdown still managed to elucidate some new perspective on this essential piece of equipment works.

Class Activity: Using the Oven and Stove - MKB, 01/06.

[chef_chocobro]

"And now that we hopefully understand our oven and stoves," Ignis concluded, "we can effectively put it to use. We have enough time to attempt two very simple cooking tasks: baking bread and boiling water. Here, we have what is called 'take and bake bread', which are loaves that are already prepared for the oven. All you have to do is follow the instructions on preparing the oven and setting it inside and cook it for the appropriate amount of time. And while that is cooking, we will utilize the stove to boil water, which is the simple process of adding water to a pot, placing it on the range, and turning up the heat until it begins to bubble. Simple enough, right? Do keep in mind, though, they they say a watched pot never boils, although I must admit," and here he offered the class one of his rare smile, "I can't say I've had that particular problem in a very long time."

Yes, he thought he was hilarious for that one, thank you.

Anyway, let's see how you do with baking ready-to-bake bread and boiling water!

Talk to the Teacher - MKB, 01/06.

[chef_chocobro]

It's going to be a very interesting semester if even this lesson proves difficult for some students...

OOC - MKB, 01/06.

[chef_chocobro]