Up to this point, tapioca has been the upper level of my dessert preparation skills. It wasn't store bought, it required the separating of eggs, beating the whites to soft peaks, patiently stirring and trying not to burn the stuff. Last night, I looked through the textbooks that I got at orientation. I had an anxiety attack when it hit me how little I know. Who knew that there were so many tarts, custards, breads, doughs, pastries, chocolates and cake decorating techniques. Why does there have to be so many types of pie crusts? Then I discover that grades are determined by skills assessment, as in making the stuff in front of the instructor. Yikes. I didn't sleep well last night. School starts today at noon. I don't think we do anything in the kitchen until Friday. This is definitely going to be an adventure!
steve's news
Monday, April 6, 2009
it's show time.....
Up to this point, tapioca has been the upper level of my dessert preparation skills. It wasn't store bought, it required the separating of eggs, beating the whites to soft peaks, patiently stirring and trying not to burn the stuff. Last night, I looked through the textbooks that I got at orientation. I had an anxiety attack when it hit me how little I know. Who knew that there were so many tarts, custards, breads, doughs, pastries, chocolates and cake decorating techniques. Why does there have to be so many types of pie crusts? Then I discover that grades are determined by skills assessment, as in making the stuff in front of the instructor. Yikes. I didn't sleep well last night. School starts today at noon. I don't think we do anything in the kitchen until Friday. This is definitely going to be an adventure!
