Good grief! Is it week 8 already?
In Management by Menu we discussed our field trip to Pezzella's. Apparently there was some issue with the bill at the end of the meal. They claimed we were $50 short, which was kind of odd because we had enough money in the bill holder that after paying the 18% gratuity for being a large party, there was about $55 more that what was needed. Chef dealt with that and somehow the missing $50 mysteriously turned up.
In Purchasing and Product ID we had about a million slides to look at. The largest set was on Ordering, Receiving, Storage and Costing. Then we looked at the 5 sets that discussed grading for Meat, Fish, Poultry, Dairy, and Eggs. After that we had a pop quiz in which we had to name 39 items of produce and spices.
I have received my unofficial schedule for next quarter. It begins July 12. I will taking Concepts and Theories of Culinary Technique on Tuesday night, and Fundamentals of Classical Techniques on Wednesday and Thursday nights.
Until next week,