|
COOKING LESSONS TORONTO - COOKING JOBS IN ATLANTA - VIRGINIA COOKING CLASSES. Cooking Lessons Toronto
Calamari Salad, Avocado, Split Black Olive Vinaigrette This macro shot may deceive the viewer to believe that it was more than a bite. Three strands of cooked calamari (poached/boiled) were intertwined with an abundance of slightly sweetened vinegared carrot and red peppers. The dots of olive tapenade and olive oild were more decorative than flavour enhancers. Two quenelles accompanied this golden haystack: one was a mildly nutty and fluffy quinoa/sprouted grain salad (possibly the filler of the plate to make up for the small portion of the seafood and vegetables); the other, a rough chop of avocado (sweet, fresh, rich, and probably the fatty satiating component of this otherwise light dish). Neither memoriable nor remarkable, I wasn't quite sure how all the components added to eachother except through visual appeal. On a side note, I had been prewarned about C5 and their small portions, so I don't know why I was so surprised at the petite size of this starter course. Oh well, lesson learnt. Preparing bread
CFB Borden, ON 12 May 2010 Preparing bread Pte Julian Dafonseca a student on the QL3 Cook course at CFSAL cracking an egg while preparing bread to made as part of a lesson. Canadian Forces Image Number LX2010-070 By Sgt Vince Tripp with Army News Toronto _____________________________Traduction CFB Borden, Ontario, 12 Mai 2010 Preparation du pain Le Sdt Julian Dafonseca, stagiaire du cours de cuisinier NQ3 a l’EALFC, casse un ?uf pour la preparation du pain realise dans le cadre d’une lecon. Image des Force canadiennes numero LX2010-070 Par le Sgt Vince Tripp avec Les Nouvelles de l'Armee, Toronto Similar posts: standard cooking measurements cooking fresh ravioli pressure cooking dried beans pasta cooking video cooking survey vegetarian cooking cooking games online only |