Here is where the fun begins.
Day 1 of this week consisted of the preparation of a fresh salmon and mussels. We learned that a fresh salmon will have gills in tact, plump and shiny flesh, clear eyes, and flesh that bounces back when you touch it. I had no idea that you don't want to bend fish! This was my favorite day, however, because I would like to think of myself as a pro at filleting fish (Chef, don't quote me on that). Since I have been doing this since I was small in Montana, it was easy to follow along with the directions, such as following along the spine, angling the blade up, and cutting down to the skin to tear away the meat. The lobster and mussels were interesting to learn about, especially how you barely get any meat from the lobster. It seems like a hard animal to make profitable!
I chose the left picture because it is a great photo. But more than that, this shows how much of the Salmon we were able to use. Profitability plays a huge part in food preparation in the kitchen! It is important to use every part of the food that you have to ensure that you make the most money and are not wasteful! The picture on the right might have been from my theater class. Sorry.
Day 2 was focused primarily on fresh fruits, herbs, and vegetables. I loved the apple tasting, since I'm a bigger fan of apples than I am of sports. The different textures, smells, and raw taste from each apple was surprising! This day also made me realize that I need to be far more adventurous with my produce. We also had a taste test with the 5 basic tastes: sweet, salty, sour, bitter, and umami. Bitter tasted a bit too similar to vomit for my taste, however the sour was rather good! Brett seemed to think so, anyway. I think that he drank the entire cup. But we do not accept judgement in the kitchen.
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