Practiced the knife cuts all weekend, as if entering Med School. Here is the simple yet surprisingly hard Citrus Supreme. Please don't grade me on the plating; I'm still trying to get all the white pith off.
Tomorrow is the spice test - identifying 100 spices and fresh herbs. A pinch of this and that. The two most likely to trip me up? Ground marjoram versus ground oregano. Not to mention ground thyme and ground basil.
How's this effort for mincing around? There used to be parsley stems on this board. Tomorrow is the final in Sanitation, with the spices/herbs drill in the afternoon. Tuesday is the national certification exam for ServSafe - and the knife cuts practical. Wednesday brings the final in Foundations 1 and in the career portfolio class. I am fresh out of funny words. My head is full of numbers for the proper concentration of chlorine bleach and the exact steps for producing clam chowder.
My pat answer for anything I don't know: Add butter.
Excellent white pith removal! As for your pat answer, this supports my theory that fat is what makes food taste good. You go lady!
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