Saturday, 24 October 2015
Getting started.
Here you can see the students heating up their egg white and sugar. They are making hot whipped meringue, Swiss meringue. Thermometers are used to help them get the right temperature of 60 degrees. Even though they use thermometers some of the students got crystallized sugar and had to start from the
beginning.
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I have one question. When the students got crystallized suger what was your reaction to that? Did you:
ReplyDeleteA) screaming and yelling
B) talk to the students about what went wrong
C) went home
D) Jewels whole class for a quick review about the incident
The teacher screamed and yelled! No seriously, the teacher explained what went wrong of course.
ReplyDelete...so educational...
ReplyDeleteAny tips? How would you have done it?
DeleteNo tips or advice at this level - it looks very tricky. Of course, we all learn best fromour mistakes so I personally prefer the calm discussion and advice to the yelling idea (although this could be the result if in a busy restaurant workplace!
ReplyDeleteEverything is about repeating, learning from our mistakes and getting it right in the end.
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