end ...

Cold kitchen

23 may 2006 ( day 2 )

ingredients for fish terrine

laying of slice carrot as the surface of the terrine

piping of fish paste on to the carrot

crab stick ~~

the last layer , after all the fish paste is in , we send the terrine for steaming

30 mins later~~~

cooked terrine we neeed to chilled them before applying gelatine onto them .

25 may ( day 3 )

we had night training in school yesterday , after we finish our asian cooking we head to pastry and baking kitchen to prepare for the coating of gelatine to our meat item and vegetable. we had lots of fun as we are the onli group of ppl left in our school premise , galvin bought beer to drink and we were all running around everywhere ~ no photos to show as i forgot to bring my camera .haha