Fruit Salad

Mondays are going to be my long days.  Typcically we will have two practicals (three hours each) for the two demonstrations that we had the previous Thursday and Friday.  Then we have a technical (theory) class for another three hours.  Today in our morning practical we cut fruit to get used to our knives and added a simple syrup.  The end product wasn't terribly exciting, but it tasted good for dinner.

We also boiled sugar to make different types of sugar and caramel.  We stuck our fingers in the pot to test the temperature (as I mentioned in a previous post).  It wasn't that bad.  You just have to do it quickly.  In the afternoon we made meringue and a few different types of pastry cremes.  Below are Swiss Meringue and some are filled with Creme Chantilly.   

Overall the first day of practicals went pretty well.  It was kind of hectic and I felt rushed in the second practical (pastry cremes).  But it's just going to take some getting used to.  We were all exhausted by the time we sat down for our technical class.