Getting Started!

The second unit got down and dirty about food and kitchen safety and cleanliness. I learned something that I had not even remotely known before regarding rice. Did you know that Bacillus cereus is a pathogen found in rice? B. cereus is killed by heat, but its spores are not. If rice is not cooled and stored properly, the spores can emerge from dormancy and contaminate the rice, causing foodborne illness. This is something I will not soon forget as I make rice often and have probably been putting my family at risk. Who knew? Obviously not me!That was not the end of interesting tid bits discussed in Unit Two. More…
My online cookery schooling is going well so far. I have completed two units out of 27 and even got to cook and write about Potato Leek Soup. While the first two units were about basic information, it was actually informative stuff.The first unit went over course expectations and gave everyone an idea of how the program will work and the model it was based on called the Map of Cooking. Basically, to paraphrase, the Map of Cooking will help me make more informed decisions, decipher recipes, apply the right technique, better understand flavor development—and ultimately, help me understand the world of food and cooking better. In addition, we went over kitchen tools and equipment, and a bit of insight into the kitchen of a restaurant and its inhabitants.

The second unit got down and dirty about food and kitchen safety and cleanliness. I learned something that I had not even remotely known before regarding rice. Did you know that Bacillus cereus is a pathogen found in rice? B. cereus is killed by heat, but its spores are not. If rice is not cooled and stored properly, the spores can emerge from dormancy and contaminate the rice, causing foodborne illness. This is something I will not soon forget as I make rice often and have probably been putting my family at risk. Who knew? Obviously not me!

That was not the end of interesting tid bits discussed in Unit Two. I went on to learn the correct way to wash my hands, how to buy and store food, ways to keep food safe while preparing, how best to clean up, and the plethora of ways you can get hurt in the kitchen—if you are not careful.

This info may seem a bit dry, but it really wasn’t. I attribute this to two things:

  1. The way it was presented through various types of content including written word, videos, and interactive game-like snippets, sporadic quizzes, and feedback.
  2. Once you start reading a little bit about how things can go innocently awry, you sit up and take notice.

As of today, I have finished two units,  completed one assignment, taken a few quizzes, and aced one exam. Go me! I am excited for tomorrow when I start Unit Three: Knives, Knife Cuts, and Knife Sharpening and will participate in the first live interaction with the group via the web.

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