Today is the day out of the kitchen, completely. My classes were for Liberal Art and I did not work today. Feel like a holiday, almost. Still I had four classes - Math, Gastronomy, Nutrition, and First Year Experience.
For Math I feel sorry, I completely forgot that I suppose to give a speech, to explain one of the chapter for tomorrow test. Luckily, I was able to create problem on the spot, and solve it. What was good, that the problem was slightly wider than my chapter, so the chef made a good reference point and that was really useful.
Gastronomy getting more and more interesting. Today we talk about perception. How we gat information from all of our senses, how it transfers to brain... What was really surprising for me is that basic tastes (sweet, sour, salty, bitter) are changing
when temperature changes. Sweet becomes more sweet when temperature increase (remember - ice cream melted on the plate? it really testes more sweet). Bitter taste less bitter when temperature increase (compare hot coffee and cold one; cold is really bitter). Almost the same with salt, so you should taste you seasoning at the temperature you are going the dish. What does not change is sour - it's flat regardless the temperature.
Nutrition was quite practical today. We used computer program to analyze nutrition of the chosen recipe. Originally I was going to analyze risotto, but then change my mind and used recipe for Vegetable Jardinieri. I was surprised how nutrition are green peas and rutabaga. Peas are high in dietary fiber, vitamin C, and iron. Rutabaga is high in calcium, vitamin C, and iron. I though that rutabaga is like potato, high in starch and nothing else. My mistake.
For te first year experience I got back my resume and cover letter with a remark, that these documents are old and do not adapted to the culinary industry (such a surprise!). So now I have to change them and return back.
I've received my food safety certificate! Passing grade is 94%. Good!
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