Waldorf salad: the making!

211-211 Gastronomy lab: preparing a Waldorf salad

• attendance: 27 (most of the students are in uniform – excellent!)
• setting up of 6 work tables with all the ingredients and utensils: 1 for the instructor and 5 for the students
• Ajarn Martin demonstrates how to prepare the Waldorf salad.  The ingredients are: apples; celery; grapes; cashew nuts; mayonnaise and lemon
• students prepare the salad in groups and present it nicely on the plate
• clearing of the tables

VOCABULARY TO REMEMBER: apple; celery; grape; mayonnaise; cashew nut; knife; cutting board; peel; to peel; to dice; dice

NEXT: bakery lab on Tuesday May 20 at 8:30am + lecture at 11:15am

GOOD JOB EVERYONE!

store room 19-804 gets a facelift

IHT408 Convention lab on Wednesday May 14 (attendance 10/15)

• GROUP 1: with Ajarn Kris Mouton for service lab
• GROUP 2: with Ajarn Edwin Martin.  Excellent job today of re-organizing and tidying up room 19-804. A good organization is key to quality service and high productivity. All students worked as a team and completed the job by 10:30am.  Full mark for everyone present.