This week in Baking, we made apple pie! I struggle greatly with pie-making. I have made quite a few, and they never turn out exactly as I want. Pie is not my favorite dessert. However, this was by far the best-looking pie I've made to date. I think reading, writing, and making pie all week paid off. The crust was a butter/lard combination. I had more success rolling it out and baking it than I ever had. There was a bit of a gap in the top crust and the filling, which was frustrating. I think I like pies with just a bottom crust better anyway.
In Food Prep Two, it was pasta week! We didn't make fresh pasta, but we made a mini lasagna and alfredo sauce. I have made lasagna quite a few times, so this wasn't a challenge for me. However, the idea of making a mini lasagna! How haven't I thought of that before?!?! I never make lasagna because it's so much food for two people. But a mini lasagna was perfect. I made it in a bread loaf, and it served four. We also made alfredo sauce, which don't hate me, but I think it's a little too much. It yummy for like a bite or two, but then I think it's too rich. My wife loves it, though, and she liked this version.
In Garde Manger, we worked on fruit and vegetable carvings. Fruit and vegetable carving is not my strong suit. I managed to get through it with only one minor knick on my finger. I did love the tomato roses. You take the peel of a tomato and roll it up. That's it! If you have a sharp knife, it's not hard to peel a tomato, so it's pretty easy. I think this word be so cute with apple or peaches too. I am pleased to have learned that technique and to be done with fruit and vegetable carvings.
Next week is our last week for online classes. I can't believe it. It's gone by so fast. We'll be back in the classroom the week of July 6. I'm a little nervous about being back at school physically, mostly because Covid-19 cases are on the rise in Iowa. We are required to wear masks, gloves, and we have to have our temperatures taken every day to enter the building. We also have to be spaced out 6 feet at all times. As long as everyone sticks to the safety precautions, I think it will be okay. I am excited to be back in a professional kitchen.