This was recipe conversion day. The class learned about the different kinds of recipes and menus - did you know that a restaurant that serves breakfast staples all day uses what is called a California menu?Chef Vic also helped us become acquainted with the mathematics of the kitchen - the ways of converting recipe yields, computing the cost of making a recipe and figuring out how much to charge for each serving of a dish.
I had a hard time following the lesson because numbers and I have never really been on good terms. Later I tried to duplicate the class exercise at home, and, dare I hope, I think I cracked it:
No comments:
Post a Comment