目前分類:甜點烘焙 (50)
- Oct 13 Thu 2011 14:07
Day29- (Sacher torte and Swiss Roll) Certificate 2 in LCB 11/10
- Oct 12 Wed 2011 11:43
Day28- (Gateau marbre) Certificate 2 in LCB 10/10/11
新學期開始了!!! 修了二個星期的長假, 開始第二學期的第一天, 大家見了面好開心啊!! 我們班上少了一位同學, 也是唯一的白人... 還是曾經是我們班最年輕的同學, 才18歲的年輕妹妹... 她去法國念書了... 其他同學們雖然大家曾經碎碎念對學校的許多不滿, 但新學期第一天, 都還是興奮的見到了彼此呢!!
中級班每天的課程是從下午一點開始, 上到晚上十點. 前面二個小時也是理論課, 然後三點半到六點是Demo課主廚表演, 六點半到十點是廚房實作. 下課後回到家都已經十點四十幾分將近十一點了... 學校實習廚房的利用只能說是淋漓盡致, 時間排得好滿, 高級班7:30AM-4:30PM上課, 初級班9:00AM-6:00PM, 中級班1:00PM-10:00PM.
- Oct 01 Sat 2011 19:31
Day27- (Hand Moulded Chocolates) certificate 1 in LCB 21/9/11
- Oct 01 Sat 2011 16:45
Day26- (Practical Assessment Day) Certificate 1 in LCB 20/9/11
- Sep 29 Thu 2011 14:38
Day25- (Moulding Chocolate) Certificate 1 in LCB 19/09/11
- Sep 17 Sat 2011 18:15
Day24- (Paris brest filled with Praline mousseline) Certificate 1 in LCB 14/9/11
- Sep 17 Sat 2011 17:54
Day23- (Golden orange and almond sponge pudding) certificate 1 in LCB 13/9/11
- Sep 17 Sat 2011 17:27
Day22- (Pear Bourdaloue) Certificate 1 in LCB 12/9/11
- Sep 08 Thu 2011 16:33
Day21- (plated fruits desserts) Certificate 1 in LCB 7/9/11
- Sep 08 Thu 2011 16:14
Day20- (Poached pear tart) Certificate 1 in LCB 6/9/11
- Sep 08 Thu 2011 15:53
Day19- (Compoted berry soup) Certificate 1 in LCB 5/9/11
- Sep 03 Sat 2011 07:31
Day18- (Breakfast buffet) Certificate 1 in LCB 31/8/11
- Sep 02 Fri 2011 14:52
Day17- (Brioche Production) Certificate 1 in LCB 30/8/11
今天把Basic Patisserie正式更名為Certificate 1了, IP的老師說, Basic Patisserie沒有人知道你會什麼, 但Certificate 1 of LCB業界就知道囉.... 所以要正名...
- Sep 02 Fri 2011 14:31
Day16- (Croissant and Brioche Dough) Basic Patisserie in LCB 29/8/11
禮拜一, 又是製作麵糰的一天
今天製作二個麵糰, 其實是一樣的Ingredients, 一個 for Brioche, 另一個 for Croissant, 另外打了Almond Cream (Frangipan)
- Aug 27 Sat 2011 08:31
Day15- (Sandwiches afternoon tea selections) Basic Patisserie in LCB 24/8/11
今天先po我們實習課自己作的成果, 今天要作team presentation, 很吸睛的右下二朵牛肉玫瑰花open sandwich是Elicia巧手作品, 左下方的Chiecken roll也是Elicia的成品; 右上我的蝦船open sandwich上面的小綠葉裝飾被Chef嫌棄了, I am not a big fan of...., 然後一邊摘下丟旁邊...他說看是不錯可以增加顏色跟高度, 可是大家都不吃這個, 左上的finger sandiwchs, 還有最上面的roulade sanwichs 倒是被Chef稱讚了, 他喜歡我很precise的切割以及層次... 哈哈, 我可是模仿洪瑞珍呢!
- Aug 25 Thu 2011 08:13
Day14- (Bread Rolls) Basic Patisserie in LCB 23/8/11
- Aug 22 Mon 2011 18:53
Day13- (baked cheesecake) Basic Patisserie in LCB 22/8/11
- Aug 18 Thu 2011 15:38
Day12- (Vol au vents/ Bouch'ees, Pithiviers, Palmiers) Basic Patisserie in LCB 17/08/11
- Aug 16 Tue 2011 19:17
Day11- (savoury puff pastry) Basic Patisserie in LCB 16/8/11
- Aug 15 Mon 2011 18:23
Day10- (Pate Feuilletee trios quarts - 3/4 puff pastry) Basic Patisserie in LCB 15/8/11