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Assessment 1: Principles of Poaching, Boiling, Braising, Steaming, Stewing & Precision Cutting

The following are pictures that I took at home whilst practising for assessment 1 last Saturday. We were tested on skills learnt in the past 4 weeks i.e. principles of precision cutting, steaming, boiling, poaching, braising and stewing. I had tremendous fun learning these basic principles and I’m glad to be able to […]

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Chicken Salad & Precision Cutting

Tonight, I decided to practise precision cutting vegetables as per Unit Kitchen lesson 1 of my patisserie course. Over the next few days, J & I will be eating salads and soups and whatever that allows me to practise ‘cutting’ vegetables for my assessment in lesson 5. It […]

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