This is also taken quite long ago.. Guess where is this?
Outside my window!
Nice sky right?
I like the colour of the sky.. Peaceful.
Sunday, May 3, 2009
what happen today
Today I went to popular.. Before that, I went to meet you-know-who. (Please don't scold me)
Anyway. I'm so much better now, so don't worry about me..
I'm tired of emo-ing, besides, I don't think I'm suitable for that.. :)
I'm going to do my onion homework now..
PS: Remember to wrap with plastic wrap! & put in the fridge
And which kind soul can help me print the second lecture of basic entre?
My printer is insane -.-" and I have tutorial tomorrow.. I'll be very grateful to you :)
Anyway. I'm so much better now, so don't worry about me..
I'm tired of emo-ing, besides, I don't think I'm suitable for that.. :)
I'm going to do my onion homework now..
PS: Remember to wrap with plastic wrap! & put in the fridge
And which kind soul can help me print the second lecture of basic entre?
My printer is insane -.-" and I have tutorial tomorrow.. I'll be very grateful to you :)
Saturday, May 2, 2009
TO YOU
To my dear friends who were very concern about me, don't worry, I'll be fine soon.. I hope.
Thank you very much for your concern, I really appreciate them alot.
I will try not to think about all these unhappy things.. If not I'm gonna have more white hair growing.. And you'll have to call me miss white hair. Haha.
Time will heal. Sooner or later.. I guess.. I'll get over it.. Someday..
Thank you very much for your concern, I really appreciate them alot.
I will try not to think about all these unhappy things.. If not I'm gonna have more white hair growing.. And you'll have to call me miss white hair. Haha.
Time will heal. Sooner or later.. I guess.. I'll get over it.. Someday..
TODAY
Finally get to this post. Finally my blog is up to date.
Went to school this morning, wanting to print notes and buy apel books. Wait for the bus for more than 15mins. Went to lab, it was closed. Went to library, all printers are spoiled. Went to bookshop, it was closed. Went to the disneyland talk, haven't open yet. Went in, after the talk, discovered that the expenses for having my internship there is way too high. Too high for me to afford. What a day. So unlucky.
This is not the worst part yet. The worst part is ......................................................!!!!!!!!!!! :(
Too sad to write out. Sigh. Just not my day. Not my year. Don't belong to me.
Went to school this morning, wanting to print notes and buy apel books. Wait for the bus for more than 15mins. Went to lab, it was closed. Went to library, all printers are spoiled. Went to bookshop, it was closed. Went to the disneyland talk, haven't open yet. Went in, after the talk, discovered that the expenses for having my internship there is way too high. Too high for me to afford. What a day. So unlucky.
This is not the worst part yet. The worst part is ......................................................!!!!!!!!!!! :(
Too sad to write out. Sigh. Just not my day. Not my year. Don't belong to me.
may day
Was up early doing spring cleaning.. Have to get rid of some unused stuff cause my room is going to be renovated. Which means, I will be able to have new furniture, not to mention more room for things like clothes. Haha.
While tidying, discovered many things from the past. Sigh. Didn't throw away.. Don't bear to.. Sigh. I only get rid of some old clothes, worksheets from long long long ago, and some stationary.. The rest I didn't touch.. Was too tired to clean anyway..
Then the rest of the day I read comic, emo, watch tv, use computer and the day is spent. Watch ghost whisperer, one of the only show that I will keep watching every week. (Jim finally got his memory back! So happy for Melinda.. So sad for me)
Couldn't sleep again.. So I played some games online and chat with some people like Hq.. Ps to Hq: I don't think I'll be exercising.. Too tiring.. Haha..
While tidying, discovered many things from the past. Sigh. Didn't throw away.. Don't bear to.. Sigh. I only get rid of some old clothes, worksheets from long long long ago, and some stationary.. The rest I didn't touch.. Was too tired to clean anyway..
Then the rest of the day I read comic, emo, watch tv, use computer and the day is spent. Watch ghost whisperer, one of the only show that I will keep watching every week. (Jim finally got his memory back! So happy for Melinda.. So sad for me)
Couldn't sleep again.. So I played some games online and chat with some people like Hq.. Ps to Hq: I don't think I'll be exercising.. Too tiring.. Haha..
Day 9
Today is a disaster. Seriously.
Everything is a disaster today. The food, the sink, the relationship between people.
Today we made roasted chicken with pan gravy, whipped potato, blanched french beans, glazed carrot and chicken fricasse. All the above except french beans, is really oh my goodness. Can't be served to customers. Chicken too dry, mirepoix burnt in the oven, pan gravy too greasy; not thick enough, whipped potato no nut meg, glazed carrot overcooked. What a day! My score can't be seen. And the worst thing is whole class got negative. We still owe 2 marks. My marks is already sad enough.. Sigh.
We can't eat our roast chicken outside the kitchen. In fact we can't bring any food out cause of the swine flu. What a waste. We stood at the dustbin while we took on e last bite at our lovely chicken and throw them away. Sobs.
So we had to eat lunch at that not nice canteen again. I forgot what I ate. Most likely nothing again.. The other day I bought a cha siew bun but the meat inside is uncooked. Disgusting.
Right after lunch is lecture. Throughout the lecture there was entertainment. Which makes things less boring and less sleepy. From the theatre we collected our homework for the weekend, onion.
After lecture is another tutorial. Applied principle of effective living. Dots. We ended lecture way too early so we took our time to change and walk to the classroom at the other end. When we reached, we realised we only wasted 1/10 of the time traveling.. So we sat outside and play our handphone games.. Haha.
The lesson ended 15mins before as teacher knew that we were very tired after a long day in the kitchen. Traffic jam on the way home.. But I still reach home not that late cause I took that short cut home.. End of skills camp 2..
Not looking forward to next week cause got test. Sigh.
Everything is a disaster today. The food, the sink, the relationship between people.
Today we made roasted chicken with pan gravy, whipped potato, blanched french beans, glazed carrot and chicken fricasse. All the above except french beans, is really oh my goodness. Can't be served to customers. Chicken too dry, mirepoix burnt in the oven, pan gravy too greasy; not thick enough, whipped potato no nut meg, glazed carrot overcooked. What a day! My score can't be seen. And the worst thing is whole class got negative. We still owe 2 marks. My marks is already sad enough.. Sigh.
We can't eat our roast chicken outside the kitchen. In fact we can't bring any food out cause of the swine flu. What a waste. We stood at the dustbin while we took on e last bite at our lovely chicken and throw them away. Sobs.
So we had to eat lunch at that not nice canteen again. I forgot what I ate. Most likely nothing again.. The other day I bought a cha siew bun but the meat inside is uncooked. Disgusting.
Right after lunch is lecture. Throughout the lecture there was entertainment. Which makes things less boring and less sleepy. From the theatre we collected our homework for the weekend, onion.
After lecture is another tutorial. Applied principle of effective living. Dots. We ended lecture way too early so we took our time to change and walk to the classroom at the other end. When we reached, we realised we only wasted 1/10 of the time traveling.. So we sat outside and play our handphone games.. Haha.
The lesson ended 15mins before as teacher knew that we were very tired after a long day in the kitchen. Traffic jam on the way home.. But I still reach home not that late cause I took that short cut home.. End of skills camp 2..
Not looking forward to next week cause got test. Sigh.
Day 8 add on
I forgot to mention that we went for knife skills too.. We practice 8 cuts today.. In 40mins we have to complete the following: medium dice (1cmX1cmX1cm), batonnet (6mmX6mmX6cm), julienne (3mmX3mmX5cm), diced onions, sliced onions, minced garlic, tomato concasse and chopped parsley. All these will come out in the skills test next friday.. Scary.
Everything went smoothly.. Even the onions which previously had problem with, completed with ease. However.. Being in the pantry, it is really difficult to hear how much time is left. By the time I know it, left one more minute and I was mincing my garlic.. Just as I was about to chop the parsley, time's up. Oh my.. I have to be faster..
We have to complete the task in the following sequence, carrots - onions - tomato - garlic - parsley. I think is from those that will spent the most time to be completed first.. I didn't want to have too much trimming from my carrot so I spent more time on it.. If I could have been faster, everything will be completed within 40mins. I have to practice.. But so far.. I'm kinda lazy..
We presented our cuts with the homework carrot, chef say I've improved. YEAH! At least something good is happening to me after so long.. But its only some of it.. Now I remember I forgot to say more things.. Me and my memory.. Things that I should remember I forgot, those that I should forget keep remembering.. What's wrong with me?
Anyway. Now I shall say those things that I missed. On day 6, we have a lecture at 5pm after training. But our debrief took very long. 15mins plus. Then we went to the cram locker room to change. Then we have to go all the way to the front of the engine school which is EXTREMELY FAR from the culinary academy, no kidding. The engine block is very complicated. So complicated that I got lost while looking for my classroom. Already feeling very tired from the long day, then still lost. It was only 5.30pm when I finally discover my classroom after asking help from engine students. Luckily, we knew the teacher and he understands our situation, if not I'm in dead meat. Phew. So much for a day. Ok, now I'll move on to day 9 in another post.
Everything went smoothly.. Even the onions which previously had problem with, completed with ease. However.. Being in the pantry, it is really difficult to hear how much time is left. By the time I know it, left one more minute and I was mincing my garlic.. Just as I was about to chop the parsley, time's up. Oh my.. I have to be faster..
We have to complete the task in the following sequence, carrots - onions - tomato - garlic - parsley. I think is from those that will spent the most time to be completed first.. I didn't want to have too much trimming from my carrot so I spent more time on it.. If I could have been faster, everything will be completed within 40mins. I have to practice.. But so far.. I'm kinda lazy..
We presented our cuts with the homework carrot, chef say I've improved. YEAH! At least something good is happening to me after so long.. But its only some of it.. Now I remember I forgot to say more things.. Me and my memory.. Things that I should remember I forgot, those that I should forget keep remembering.. What's wrong with me?
Anyway. Now I shall say those things that I missed. On day 6, we have a lecture at 5pm after training. But our debrief took very long. 15mins plus. Then we went to the cram locker room to change. Then we have to go all the way to the front of the engine school which is EXTREMELY FAR from the culinary academy, no kidding. The engine block is very complicated. So complicated that I got lost while looking for my classroom. Already feeling very tired from the long day, then still lost. It was only 5.30pm when I finally discover my classroom after asking help from engine students. Luckily, we knew the teacher and he understands our situation, if not I'm in dead meat. Phew. So much for a day. Ok, now I'll move on to day 9 in another post.
Day 8
Today we cooking a main course with appetiser on it. Its something I can't cook at home. Beef steak! Those that happen before we go to the kitchen I think you should know by now, demo. So I'll jump straight to the main point.
The steak.
1st time handling beef steak. Made a mistake. Never wash them. Will contaminate the sink.
Ok, after making that mistake, I wipe my steak dry and put it inside the fridge. Then I start with my first task, making maitre d'hotel butter for the steak. Melt the butter, chopped the parsley finely, add to butter, season butter, mix well, roll and wrapped it, put into fridge, done.
Moving on to the next task, whipped potato. Using the potatoes that has been boiled and dried, I mashed it using the food miller and season. Wrapped with plastic wrap and steam it to keep it warm. Then is the glazed carrot. After cutting oblique cut, place it in pot and glazed it till satisfaction. Then I steamed my broccoli.
While my broccoli is steaming, I season my steak as if salt is added to it earlier, it will lose all those juice. Then I grilled my steak. We have to serve it medium.. I used my thermometer to help me, but I forgot to change F to C so -.-" And my steak is too thin..
I saw my friends' steak is black but mine is brown.. Then I noticed the pan some parts is black. BAD DECISION. I wipe my steak with the black parts.. I shouldn't have done it. Its like drawing legs on a snake. You will know why later..
Anyway.. I make a canal from the whipped potatoes placed it on the plate (wrong one -.-" I used the appetiser plate instead of main course) then I add my broccoli and the glazed carrot. Then the steak with the maitre d'hotel butter on it. And melt the butter slightly under the salamander. *maitre d'hotel butter is a compound butter, butter with additional ingredient*
Actually I do not have to melt it cause my steak is hot enough. But I didn't know then, so I end up putting 2 more times because the butter melted before my dish was evaluated. The last time I was so irritated with the butter that I just told the chef that it melted, she says its ok. -.-" I could have save my energy from running around..
Back to the black part.. Everything was great. The steak, got burnt taste! We couldn't try so we don't know how it taste like.. So colour is not that important.. Sigh. MISTAKE! But she says that me using that thin slice of steak still can cook to medium well is a very good job :) So its not that bad.. Except for that burnt taste. OMG.
I hope this will not come out for the skills test next week cause I can't practice at home and I got no time left now! Pray for me.. But we minus 14marks today for being late. We have to get out of the kitchen by 1pm but we clean too long.. Other groups everytime let us wait, never deduct but we.. :( And we're having debrief when the other group arrived.. Compared to them, when we arrived they're still cleaning, the difference is so big.. Haiz. I just hope my station will not bring everybody else speed down..
The steak.
1st time handling beef steak. Made a mistake. Never wash them. Will contaminate the sink.
Ok, after making that mistake, I wipe my steak dry and put it inside the fridge. Then I start with my first task, making maitre d'hotel butter for the steak. Melt the butter, chopped the parsley finely, add to butter, season butter, mix well, roll and wrapped it, put into fridge, done.
Moving on to the next task, whipped potato. Using the potatoes that has been boiled and dried, I mashed it using the food miller and season. Wrapped with plastic wrap and steam it to keep it warm. Then is the glazed carrot. After cutting oblique cut, place it in pot and glazed it till satisfaction. Then I steamed my broccoli.
While my broccoli is steaming, I season my steak as if salt is added to it earlier, it will lose all those juice. Then I grilled my steak. We have to serve it medium.. I used my thermometer to help me, but I forgot to change F to C so -.-" And my steak is too thin..
I saw my friends' steak is black but mine is brown.. Then I noticed the pan some parts is black. BAD DECISION. I wipe my steak with the black parts.. I shouldn't have done it. Its like drawing legs on a snake. You will know why later..
Anyway.. I make a canal from the whipped potatoes placed it on the plate (wrong one -.-" I used the appetiser plate instead of main course) then I add my broccoli and the glazed carrot. Then the steak with the maitre d'hotel butter on it. And melt the butter slightly under the salamander. *maitre d'hotel butter is a compound butter, butter with additional ingredient*
Actually I do not have to melt it cause my steak is hot enough. But I didn't know then, so I end up putting 2 more times because the butter melted before my dish was evaluated. The last time I was so irritated with the butter that I just told the chef that it melted, she says its ok. -.-" I could have save my energy from running around..
Back to the black part.. Everything was great. The steak, got burnt taste! We couldn't try so we don't know how it taste like.. So colour is not that important.. Sigh. MISTAKE! But she says that me using that thin slice of steak still can cook to medium well is a very good job :) So its not that bad.. Except for that burnt taste. OMG.
I hope this will not come out for the skills test next week cause I can't practice at home and I got no time left now! Pray for me.. But we minus 14marks today for being late. We have to get out of the kitchen by 1pm but we clean too long.. Other groups everytime let us wait, never deduct but we.. :( And we're having debrief when the other group arrived.. Compared to them, when we arrived they're still cleaning, the difference is so big.. Haiz. I just hope my station will not bring everybody else speed down..
I wanna be happy!!!! I'm trying to.. But happiness seems so far away from me recently..
SIP
I wonder if I can earn enough to go for the intern at disneyland.. So cool.. But extremely expensive which I can't afford now.. Sigh.
Or maybe anywhere else except Singapore.. Haha.. I wanna go overseas to work :)
I'm in need of more cash! But I have no time to work.. Weekends is my precious rest days now..
HELP HELP HELP HELP!
Or maybe anywhere else except Singapore.. Haha.. I wanna go overseas to work :)
I'm in need of more cash! But I have no time to work.. Weekends is my precious rest days now..
HELP HELP HELP HELP!
i miss them!
I miss my old friends, people who I never seen for very long..
My pals from secondary and primary school.. SOBS.
I wished I never go for the PAE.. But if I didn't I wouldn't have met them.
This is confusing and tiring.. So tired.
My pals from secondary and primary school.. SOBS.
I wished I never go for the PAE.. But if I didn't I wouldn't have met them.
This is confusing and tiring.. So tired.
What's done can't be undone...
SIGH. Making choices in life is not easy.
One word, can change everything.
Everything that you own can vanished without a trace within second.
How incredible can that be?
SIGH. Making choices in life is not easy.
One word, can change everything.
Everything that you own can vanished without a trace within second.
How incredible can that be?
If only we're able to see the consequences of making a decision beforehand..
It will definitely makes things easier..
It will definitely makes things easier..
Or somebody go invent a time machine so that we can travel back in time to fix the things that went wrong in our life..
If only.. Life is so easy..
How I wish its never to late to change something that already happened.
If only I can... My life will be happier..
Why must life be so unfair? Anyone has the answer?
I really wanna know why.. Why some people have all the luck in the world..
You can't lose what you never had.
What's lost can't be found.. Unless you're those very lucky type..
Which in my case, I'm not that lucky.
tired..
I think I'll go emo awhile before coming back to update more from day 8.. Sigh..
Memories. Fading. Meaningless.
Look at me
You may think you see
Who I really am
But you'll never know me
Every day, is as if I play a part
Now I see
If I wear a mask
I can fool the world
But I can not fool
My heart
Who is that girl I see
Staring straight back at me?
When will my reflection show
Who I am inside?
I am nowIn a world where I have to
Hide my heart
And what I believe in
But somehow
I will show the world
What's inside my heart
And be loved for who I am
Who is that girl I see
Staring straight back at me?
Why is my reflection
Someone I don't know?
Must I pretend that i'm
Someone else for all time?
When will my reflection show
Who I am inside?
There's a heart that must
Be free to fly
That burns with a need
To know the reason why
Why must we all conceal
What we think
How we feel
Must there be a secret me
I'm forced to hide?
I won't pretend that i'm
Someone else
For all time
When will my reflections show
Who I am inside?
When will my reflections show
Who I am inside?
my clouds
Since the name of my blog is clouds, I think I should add some picture of the clouds I took a few months ago.. Why everything a few months ago? Cause now I don't take anymore pictures..
Not suitable to go alone though..
This is from the sky. I'm serious! Don't look like right?
What is behind my clouds? More grey sky.
Lovely scenery, but I doubt I'll get to see it again.. At least not with...
Not suitable to go alone though..
my carrot hw!
Ta DA! This is my homework from day 6 :) Nice? And I spent less than 1hr this time ^^ Improved!
Day 7
Today I'm the sous chef for the day. It is really oh my god. Chef ask me if I was the sous chef the day before, I say no. Me and my big mouth. -.-" It is the last day and we're switching group tomorrow.. I am in charge of preparing the mise en place for tomorrow.
I didn't know what to do so I kept asking chefs.. Bad choice. I think they're trying to scare me.. Cause they told me and everyone else if anything missing or not there tomorrow I'm going to do the demo! This makes me very nervous. I keep going through the list and checking.. From this, I realised I don't make a good sous chef cause I absolutely have no idea what to do. -.-" My first time.. By the way.. It was the same chef who asked me to do the tomato concasse demo the other day.. I wonder if I did something wrong so he wanted me to practice?? Anyway, I had to practice.. SO. No difference. EXPERIENCE. Think on the bright side.
I skipped lunch today cause I couldn't eat anything.. Wasn't in the mood anyway.. Besides everyday lunch is at the same old canteen with food that is seriously not worth the money. So I didn't eat most of the times. This earns me the title of miss picky cause I keep choosing food. But, not nice.. I don't want to waste my money you see.. Haha.. So I drink soy milk (which is too sweet) or just anyhow buy something to eat but never finish. (This waste more food and money right?) I bet I lost alot of weight recently.. From not eating breakfast, lunch and have a sad life. Sooner or later, you can call me miss skeleton. -.-" But I really no mood to eat.. Sigh. Help me.
Back to the culinary theatre.. We have lecture on potatoes and more... Oh ya, I rushed back to check the mise en place for tomorrow again before everyone was back yet. So hardworking of me right? -SKIPPED-
Now at the skills kitchen. We have to make french fries (which is the favourite food of a very cute chef), boiled parsley potato, duchess potato, and egg pasta. We have a new pick up time today. It was very confusing. I didn't realised until my food was submitted. Could have gotten better grades! Oh my gosh. Next time I'll remember to open my mouth and ask.
We start by making the egg pasta. From scratch. Making the well in the flour, mixing it was alright. The difficult part is the kneading. I think I didn't eat much which is the reason for me lacking of strength to knead that dough. I spent quite a LONG time doing it. But still not good enough. Lucky for me, a chef just walk by so I called him for help. It turn out that I used the wrong method.. -.-" Waste my energy.
After the dough set, I flatten it and put it into the pasta machine to cut into linguine. I think the machine don't like me. The pasta all stick together and I have to take them apart before cooking in boiling water.. Waste more time. After evaluation, chef say we have to cook longer and season it better. I would have cooked longer if I understand that confusing pick up time. -.-"
And because we're spending so much time on that pasta making, we totally forgot about the potato that was boiling on the stove. And we didn't drain it in time. Guess it, it became too soft and mushy. All the fibre came off. I quickly put them into oven to harden. Am I smart or what? Haha.. It didn't work perfectly though.. So our boiled parsley potatoes was a failure. Again. SIGH.
Duchess potato. I really wanna cry. I didn't know it had to be that big. So I make the small one. It turned out to be the wrong size. And again, due to that pick up time, I hurried to send my food for evaluation before it was brown enough. Sobs. My result is not worth talking about.
French fries, was alright. But !!!!!!! so the potatoes stick together. Had to cut them. Season was ok.... Best so far even though it wasn't good. Of course, I offered one to the chef I mentioned earlier.. His expression is kinda worry me though.... SIGH. By the way, don't ask about the !!!!! part cause I'm not saying. There's more to come... -.-"
This is the end of day 7. Oh ya, I discover a route to travel back home faster thanks to a new classmate. Haha. So from now on, I'll transfer to that bus instead. Sorry LUR!
I didn't know what to do so I kept asking chefs.. Bad choice. I think they're trying to scare me.. Cause they told me and everyone else if anything missing or not there tomorrow I'm going to do the demo! This makes me very nervous. I keep going through the list and checking.. From this, I realised I don't make a good sous chef cause I absolutely have no idea what to do. -.-" My first time.. By the way.. It was the same chef who asked me to do the tomato concasse demo the other day.. I wonder if I did something wrong so he wanted me to practice?? Anyway, I had to practice.. SO. No difference. EXPERIENCE. Think on the bright side.
I skipped lunch today cause I couldn't eat anything.. Wasn't in the mood anyway.. Besides everyday lunch is at the same old canteen with food that is seriously not worth the money. So I didn't eat most of the times. This earns me the title of miss picky cause I keep choosing food. But, not nice.. I don't want to waste my money you see.. Haha.. So I drink soy milk (which is too sweet) or just anyhow buy something to eat but never finish. (This waste more food and money right?) I bet I lost alot of weight recently.. From not eating breakfast, lunch and have a sad life. Sooner or later, you can call me miss skeleton. -.-" But I really no mood to eat.. Sigh. Help me.
Back to the culinary theatre.. We have lecture on potatoes and more... Oh ya, I rushed back to check the mise en place for tomorrow again before everyone was back yet. So hardworking of me right? -SKIPPED-
Now at the skills kitchen. We have to make french fries (which is the favourite food of a very cute chef), boiled parsley potato, duchess potato, and egg pasta. We have a new pick up time today. It was very confusing. I didn't realised until my food was submitted. Could have gotten better grades! Oh my gosh. Next time I'll remember to open my mouth and ask.
We start by making the egg pasta. From scratch. Making the well in the flour, mixing it was alright. The difficult part is the kneading. I think I didn't eat much which is the reason for me lacking of strength to knead that dough. I spent quite a LONG time doing it. But still not good enough. Lucky for me, a chef just walk by so I called him for help. It turn out that I used the wrong method.. -.-" Waste my energy.
After the dough set, I flatten it and put it into the pasta machine to cut into linguine. I think the machine don't like me. The pasta all stick together and I have to take them apart before cooking in boiling water.. Waste more time. After evaluation, chef say we have to cook longer and season it better. I would have cooked longer if I understand that confusing pick up time. -.-"
And because we're spending so much time on that pasta making, we totally forgot about the potato that was boiling on the stove. And we didn't drain it in time. Guess it, it became too soft and mushy. All the fibre came off. I quickly put them into oven to harden. Am I smart or what? Haha.. It didn't work perfectly though.. So our boiled parsley potatoes was a failure. Again. SIGH.
Duchess potato. I really wanna cry. I didn't know it had to be that big. So I make the small one. It turned out to be the wrong size. And again, due to that pick up time, I hurried to send my food for evaluation before it was brown enough. Sobs. My result is not worth talking about.
French fries, was alright. But !!!!!!! so the potatoes stick together. Had to cut them. Season was ok.... Best so far even though it wasn't good. Of course, I offered one to the chef I mentioned earlier.. His expression is kinda worry me though.... SIGH. By the way, don't ask about the !!!!! part cause I'm not saying. There's more to come... -.-"
This is the end of day 7. Oh ya, I discover a route to travel back home faster thanks to a new classmate. Haha. So from now on, I'll transfer to that bus instead. Sorry LUR!
Day 6
Before I continue to day 6, there's something I wanna add. On Saturday, I tried making consomme at home. But it failed terribly. The raft didn't form don't know why it keep disappearing, As a result, it wasn't clear enough. It was a last minute decision to make the consomme so I used the instant chicken stock. IT WAS EXTREMELY SALTY. I don't advised anyone to use cause it will definitely caused hypertension. -.-" I only added 250ml of the stock and 4X the water, it is still extremely salty. The soup can't even be drink.
For the rest of the first weekends, I played games, slack and start to emo. Don't ask me why. I didn't practice my knife skills.. I think I might do it tomorrow.. Still have my onion homework. For those who forgot, slice your onion half (length way) half for slice half for dice..
Day 6, we're cooking vegetables and rice. From the lecture last week. After demo, its the same old routine, clean up and go for lunch. As usual group A made us wait for them. And as usual, we got lesser time to cook. I don't know why our group always clean quite slow.. Not to mention that my station is one of the slowest. Don't ask me why, I've tried my best. Yeah, I know its not enough.. I'm not going to let cleanliness cause me to lose my already miserable scores. I just hope that......... SIGH.
Okay, we have steamed broccoli, glazed carrot, pilaf rice, roasted carrot, braised red cabbage and Jardiniere vegetables which is also blanching vegetables. Everything didn't score that bad. But had some problems. Broccoli was ok.. Glazed carrot too sweet, added too much sugar and overcooked. (Do you know that carrot become sweeter when it overcooked?) Pilaf too dry, need to reduce heat and stir more so that it won't stick to the pot. Roasted carrot was great. Braised red cabbage.. Ahem. It got burnt straight away. I not sure if it is due to the red wine and red wine vinegar that we added but.. It looked black sort of and maroon. Compared to others whose are perfect purple, I thought I will fail. Surprisely, the end product didn't taste burnt and taste quite good too. According to the chef who evaluate us, it needed more liquid. Besides that it was good. Wow. That sure make my day. Jardiniere vegetables was quite easy.. The only difficult part about cooking is multitasking and the seasoning. The rest wasn't that hard.. I didn't include knife skills. Knife skills is not easy.
OH. I almost forgot. There's knife skills too.. For day 6, we're only required to do all the minced items in 20mins. So short. We have minced garlic, minced shallots, chopped parsley, tomato concasse, slice onion and dice onion. I managed to do all. But it wasn't precise enough and I cooked my tomato too long.. It became mushy.. Kind of disgusting..
Yeah. We have homework again. Carrot. We have to cut julienne and brunoise. Now my life revolve around emo-ing, carrots and more carrots.
For the rest of the first weekends, I played games, slack and start to emo. Don't ask me why. I didn't practice my knife skills.. I think I might do it tomorrow.. Still have my onion homework. For those who forgot, slice your onion half (length way) half for slice half for dice..
Day 6, we're cooking vegetables and rice. From the lecture last week. After demo, its the same old routine, clean up and go for lunch. As usual group A made us wait for them. And as usual, we got lesser time to cook. I don't know why our group always clean quite slow.. Not to mention that my station is one of the slowest. Don't ask me why, I've tried my best. Yeah, I know its not enough.. I'm not going to let cleanliness cause me to lose my already miserable scores. I just hope that......... SIGH.
Okay, we have steamed broccoli, glazed carrot, pilaf rice, roasted carrot, braised red cabbage and Jardiniere vegetables which is also blanching vegetables. Everything didn't score that bad. But had some problems. Broccoli was ok.. Glazed carrot too sweet, added too much sugar and overcooked. (Do you know that carrot become sweeter when it overcooked?) Pilaf too dry, need to reduce heat and stir more so that it won't stick to the pot. Roasted carrot was great. Braised red cabbage.. Ahem. It got burnt straight away. I not sure if it is due to the red wine and red wine vinegar that we added but.. It looked black sort of and maroon. Compared to others whose are perfect purple, I thought I will fail. Surprisely, the end product didn't taste burnt and taste quite good too. According to the chef who evaluate us, it needed more liquid. Besides that it was good. Wow. That sure make my day. Jardiniere vegetables was quite easy.. The only difficult part about cooking is multitasking and the seasoning. The rest wasn't that hard.. I didn't include knife skills. Knife skills is not easy.
OH. I almost forgot. There's knife skills too.. For day 6, we're only required to do all the minced items in 20mins. So short. We have minced garlic, minced shallots, chopped parsley, tomato concasse, slice onion and dice onion. I managed to do all. But it wasn't precise enough and I cooked my tomato too long.. It became mushy.. Kind of disgusting..
Yeah. We have homework again. Carrot. We have to cut julienne and brunoise. Now my life revolve around emo-ing, carrots and more carrots.
my sky
My sky is always grey. I took this picture months ago.. At macritchie reservoir at one of the shelter.. Was there quite long cause it rained. Now its going to rain soon too.. The sky is crying for me. Sigh. I lost that piece of sky..
Day 5
Day 5, lecture, clean up and skills kitchen.
Everyday, we'll start the day with the usual attire check. As usual, I got full marks for professionalism. Wahahaha! Ok, but before the check, as usual, I will have tons of problem with my disobedient neckerchief who refused to be tied nicely the first round and my baby hairs. I remember once I got so irritated with this baby hair which like to be outside, I plucked it out. It was extremely pain cause I realised it wasn't just a strand. -.-" And that hair really like me so much that instead of falling to the ground, it lie on my apron. But luckily, it didn't get me into trouble. If not.. I sure going to cut it again.
As usual, after the check, we'll go into the culinary theatre for demo from chef. Today menu is sauces. After the demo, we cleaned up the demo counter, prepare the mise en place for monday and went for lunch. Right after lunch is lecture on vegetables, rice and pasta cookery. I doubt you are interested in hearing me repeat the lecture stuff so I'll just jump straight to skills kitchen.
We have to use the roux we learnt a few days earlier to make the sauces. I'm so bad at the roux, I thought it will ruin my sauce, but it didn't. I used the singer (son-shay) method, which works perfectly for me. :) We made bechamel sauce using white roux, espagnole sauce using brown roux and tomato sauce. My bechamel sauce was thick enough. Using nappe method, I though my espagnole was thick enough, but it was a little too thin.. Oh well.. As for the tomato sauce, chef said if it was too acidic we should add sugar to it. I tasted mine a little sour, but I didn't add sugar to it. And I was right, it was just nice. Yeah!
Just one accident today.. I stir the tomato sauce too hard that it splash onto my uniform, apron etc.. Everybody uniform looks sparkling clean, unlike mine. From debrief all the way to the locker room, I used my file to cover the stain. -.-"
This week, week 1 of skills camp, I lost alot of blood. Even though I only cut myself on the first day. My wound keep opening and bleed. -.-" Poor me. Wounds on my fingers has healed. Wound on my wraist that the knife slice me when it drop into the sink while I'm washing, also healed. But not other place. You know where.
Everyday, we'll start the day with the usual attire check. As usual, I got full marks for professionalism. Wahahaha! Ok, but before the check, as usual, I will have tons of problem with my disobedient neckerchief who refused to be tied nicely the first round and my baby hairs. I remember once I got so irritated with this baby hair which like to be outside, I plucked it out. It was extremely pain cause I realised it wasn't just a strand. -.-" And that hair really like me so much that instead of falling to the ground, it lie on my apron. But luckily, it didn't get me into trouble. If not.. I sure going to cut it again.
As usual, after the check, we'll go into the culinary theatre for demo from chef. Today menu is sauces. After the demo, we cleaned up the demo counter, prepare the mise en place for monday and went for lunch. Right after lunch is lecture on vegetables, rice and pasta cookery. I doubt you are interested in hearing me repeat the lecture stuff so I'll just jump straight to skills kitchen.
We have to use the roux we learnt a few days earlier to make the sauces. I'm so bad at the roux, I thought it will ruin my sauce, but it didn't. I used the singer (son-shay) method, which works perfectly for me. :) We made bechamel sauce using white roux, espagnole sauce using brown roux and tomato sauce. My bechamel sauce was thick enough. Using nappe method, I though my espagnole was thick enough, but it was a little too thin.. Oh well.. As for the tomato sauce, chef said if it was too acidic we should add sugar to it. I tasted mine a little sour, but I didn't add sugar to it. And I was right, it was just nice. Yeah!
Just one accident today.. I stir the tomato sauce too hard that it splash onto my uniform, apron etc.. Everybody uniform looks sparkling clean, unlike mine. From debrief all the way to the locker room, I used my file to cover the stain. -.-"
This week, week 1 of skills camp, I lost alot of blood. Even though I only cut myself on the first day. My wound keep opening and bleed. -.-" Poor me. Wounds on my fingers has healed. Wound on my wraist that the knife slice me when it drop into the sink while I'm washing, also healed. But not other place. You know where.
4th day
I think 3rd day that part I said earlier is enough.. So I will go to day 4 now..
Day 4 we made consomme and cream of broccoli.. Everybody succeeded in making consomme, including me. It wasn't that difficult.. You just have to add all the ingredients and seasoning to the pot before the raft is formed. When the raft (the egg white) start forming, do not stir. Then let it simmer.. After the consomme is ready, just strain it before serving and add some garnish with brunoise cut vegetables like mirepoix used. Consomme is a clear soup so the brunoise garnish must be precise as guest will be able to see what is in the soup. Just a reminder, always use cold water when preparing consomme so that the egg white will be able to absorb the impurities.
Cream of broccoli was said to be one of the easiest soup to prepare but.. Mine was a failure.. It wasn't thick enough.. Why? I haven't blend the soup when I only left 10mins before pick up time.. I was in such a rush that I just scoop randomly into the blender.. It turned out that I added more liquid than vegetables.. As a result, not creamy and thick enough so I only get a 5 for this.. Sigh.
Above is what happened in the skills kitchen. Now is the part before skills kitchen. Knife skills. This is so embarrassing. I think the chefs remember my name by now.. Not a very good thing.. I was called up to demonstrate how to cut tomato concasse the right way. I got a shock when my name was called. So I panic, sort of. Here's the embarrassing part. I was trembling the whole time when I'm at the counter. -.-" This caused my whole body to shake. And the shaking is those very obvious type. I can hear the other commis chef giggling when I'm slicing the tomato.. Sigh. My mind is in peace, my hands stopped but the leg refused to listen. So because of that, my whole body never stop shaking.. THIS IS SO EMBARRASSING. Please don't remind me of this incident cause I don't want to remember it again. -.-"
You have come to the end of day 4. There's more to come..
PS: I'm still emo-ing. More than ever.
Day 4 we made consomme and cream of broccoli.. Everybody succeeded in making consomme, including me. It wasn't that difficult.. You just have to add all the ingredients and seasoning to the pot before the raft is formed. When the raft (the egg white) start forming, do not stir. Then let it simmer.. After the consomme is ready, just strain it before serving and add some garnish with brunoise cut vegetables like mirepoix used. Consomme is a clear soup so the brunoise garnish must be precise as guest will be able to see what is in the soup. Just a reminder, always use cold water when preparing consomme so that the egg white will be able to absorb the impurities.
Cream of broccoli was said to be one of the easiest soup to prepare but.. Mine was a failure.. It wasn't thick enough.. Why? I haven't blend the soup when I only left 10mins before pick up time.. I was in such a rush that I just scoop randomly into the blender.. It turned out that I added more liquid than vegetables.. As a result, not creamy and thick enough so I only get a 5 for this.. Sigh.
Above is what happened in the skills kitchen. Now is the part before skills kitchen. Knife skills. This is so embarrassing. I think the chefs remember my name by now.. Not a very good thing.. I was called up to demonstrate how to cut tomato concasse the right way. I got a shock when my name was called. So I panic, sort of. Here's the embarrassing part. I was trembling the whole time when I'm at the counter. -.-" This caused my whole body to shake. And the shaking is those very obvious type. I can hear the other commis chef giggling when I'm slicing the tomato.. Sigh. My mind is in peace, my hands stopped but the leg refused to listen. So because of that, my whole body never stop shaking.. THIS IS SO EMBARRASSING. Please don't remind me of this incident cause I don't want to remember it again. -.-"
You have come to the end of day 4. There's more to come..
PS: I'm still emo-ing. More than ever.
1st rose
I saw this while looking through the pictures.. My first rose from you. Still remember it was on last year teacher's day.. You said I was lucky cause you didn't give to your teachers and I got 5 of them.. Weird number but still... Its from you. It ended earlier than I thought..
Tell me why am I always alone..
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