上课第二周

我说。。。不是快入秋了么?咋的墨尔本还可以有37度的高温啊？37度的气温，我还得穿上超厚的厨师袍（里面还有一件t-shirt打底）,在只有抽风机的厨房工作5小时。今天还得斩鸡骨。。。我说老天，您饶了我吧！说起鸡骨，本来是一个人斩两只鸡骨，老师为了把鸡骨用完，又扔了一只进我的碗。。。我是边斩，心里边嘀咕，娘救命啊！唉，身为科学老师的女儿，对斩鸡骨却完全没辙，我是挺惭愧的。妈妈说过，找到了对的关节，一刀轻轻切下去就行了，我是记得的。可您是科学老师我不是，我就是找不到您所谓的关节嘛！那3只鸡骨最后是被我边斩，便用手撕，拉，扯。总之，狼狈不堪。庆幸的是，鸡骨还没血肉模糊，至少，还是看得出它曾经是一只鸡。幸好我当初念的是Food Science,不是医生。
呀，话说回来，爹娘你们还没看过女儿全副武装的样子诶~一套校服要价~AUD100，爹您这个大财主说什么也得过目一下女儿身穿厨师袍，英姿飒飒，威风凛凛的猫样吧？待我拍下后，一定尽快放上来~娘可以拿着相片帮我相亲去！

废话说完，该继续照片了~

上星期三的课，Prepare hot and cold dessert.

Crepe with Banana Flambe, Orange Sabayon and Spun Sugar.抱歉哈，课室的光线非常差，用了软件改了亮度，颜色就成这样了 =(

再来一张近一点的~里头我最爱的是Orange Sabayon，材料包括蛋黄，糖，橙汁和Grand Marnier(一种用橙汁和Cognac制成的酒），略甜，可味道很好！Banana Flambe是把香蕉加入糖浆+橙汁，煮至收汁，再用白兰地（或朗姆酒)炝锅（就是看电视节目锅子会燃起来那种）。听起来有型，可吃起来。。。就是香蕉味嘛！而且是极甜的香蕉，我晕！对香蕉不太友善的我，吃不到半条就扔了。。。

哈，这个有趣！基本上就是把一大锅糖浆煮至158度，然后用叉之类的东东沾上糖浆，在两条不锈钢之间笔划，让糖瞬间冷却，变成了一丝丝啦！之后把糖丝轻轻揉成球状就成了~这个是类似棉花糖的原理吧！当时太兴奋了，没拍下制作过程，过程大概就是这样，http://www.youtube.com/watch?v=21AoY24Kqpg有兴趣的话，去看看啦~糖浆由老师煮，咱们只需完成这个Spun Sugar就行了~（姐救命，怎样把youtube video embed 过来？）

上星期五的课，Kitchen Operation.
嗯，就是Garden Salad嘛，从前在这里念书的时候不也是常做吗？为什么非得搞得这么复杂，用5小时做两种Salad?非也非也，咱们还真是一切made from scratch，只差没有自己种菜。先说croutons,咱们先得准备clarified butter，面包切丁，clarified butter炸过的面包才香脆。Tomato Concasse其实也就是先把番茄川烫，泡冰水，去皮，去籽，再把番茄切丁。Chopped Parsely & Sliced Onion也没啥特别啦，就是要我们练习刀法。Dressing用的是Vinaigrette，就是把橄榄油，醋，盐和胡椒混合。爸爸妈妈记得上次在Uncle Lou家，那个醋+橄榄油你们用来粘面包吃的？就是那个啦~
做完后得让老师试吃。老师的评语：Croutons做得很好，番茄也不错，就是Dressing多了点，整体很好。在澳洲浸泡了4年，我太懂老外的pattern,凡能入嘴的东西他们都会说很好。。。可不是我自夸，我自个儿也觉得挺不错~

Potato Salad.这个比较开心，学做了Mayonnaise~味道很好，我喜番~老师说：做得很好，调味很对，就是马铃薯太小了，略软。我的错，马铃薯本该切成2厘米的方块，我搞错了，切成1厘米。。。笨哪！

Week 2的照片上完了，接下来就是这个星期的照片~努力！啊，写部落格好累哦。。。

Monday no Blue

Reasons being:
1. Monday is the only day of the week that I can go home early.
2. The only class we have on Monday is Prepare and Produce Cake - my favourite subject!

Remarks: Just a friendly reminder that you can click on the picture for larger image)

Butter cake batter. To be more precise, it's butter cake batter that contains 400gm of sugar! We worked in pairs, each pair need to produce different types of faulty butter cake - some may need to use double butter/ 25gm baking powder/ cold eggs etc. We then need to observe (and try) the cake so that we can understand the importance of using the correct ingredients and the correct amount of ingredient to produce cake.

Our product~ We got a cake with ugly & crispy surface and very nice texture. It was soooooo sweet that I believe no one could have the second bite.

Chocolate piping. Richard's (our teahcer) work. Nice and neat, I like the swan very much! And when you compare a teacher's work with a student's work....

My first attempt. Looking at how easy Richard drew on the paper, I thought chocolate piping was easy, duh.....

Second attempt. Better?
(Remarks: I can do chocolate piping much better now. Practised at home once and when we did chocolate piping again this Monday, I could pipe a much better shape~I therefore believe, practice makes perfect.)

We also practised piping with buttercream. I could never get similar shape/ size flowers, that's why I don't like cake decorating =( The buttercream was so greasy it took me aweful lot of time to wash my piping bag and piping nozzles!

Melbourne city, the city that I was once very familiar with.桃花依旧，风景不变，心中感叹似水流年。。。

Flowers that look like 朝天椒。

The new Epping Railway Station. Located right opposite the old station, with a much modern look~

First Week in William Angliss Institute

I know I know, it's already week 3 and photos I took in class are piling up. Ok, so here comes the pictures of what I've done in my first week. Ladies and gentlemen, a warm applause to welcome the master-piece of a to-be patissier. *vomit*

Poached Pears in Red Wine, served with Chocolate Sauce and Creme Chantilly. The first product we made in William Angliss, in Prepare Hot and Cold Dessert class. Sounds complicated? Nah, not at all. We first need to peel the pear and remove its core. Rub the pear with a tea towel to get a smooth surface (u know, there will be visible lines/ angles on the pear surface after you peel it). We then popped the pears into a liquid mixture of red wine, water, sugar, lemon zest, cinnamon and vanilla. Poach the pear for ~30 mins. Then, to prepare the chocolate sauce, simply melt chocolate with milk and sugar over double boiler and add cream into it. Lastly, the creme chantilly - it requires some physical work. I used to whip whipping cream n times back at home, with my handy electric mixer. But in the class, we had to whip the cream manually...my partner Por did most of the work =p

White Wine Jelly. The second product we made in the dessert class. I love this so much! We used Creme Chantilly and Chocolate Sauce to decorate. Learned to make piping bag from baking paper to pipe chocolate sauce onto the cream. Hohohoho, I was very satisfied with my product~

Mama your daugther can cut! Cutting is never my forte. I've never imagined that could cut mirepoix, julienne carrot, brunoise carrot and paysanne (from left). *Proud of myself* The first day in Kitchen Operation class, we learned some basic cutting skills. Kitchen Operation is a cookery subject, still wonder why we Patisserie need to study do that subject.

The final product~Yes basically what we did for the 5 hours class was cutting, cutting and more cutting.

Stay tune for my second week product! =)

千雪

原谅我迟迟不更新，我中毒了。祸首为一部中国连续剧，千山暮雪。我和花花在3天内煲完，星期五晚看通宵，星期六早上7点才甘愿爬上床睡觉。星期六晚看完后，意犹未尽，上网看了原著（千山暮雪改编自同名小说）。星期天才把他看完。可到了今天，脑子里仍尽是莫绍谦和童雪。唉，中毒颇深。

好久没有这种感觉了，就莫绍谦一个眼神，会让我看了揪心。嗯，跟演员有绝对的关系。莫绍谦由刘恺威饰演，刘恺威，那个tvb常出现的男配角，皆大欢喜里的太监，演员刘丹的儿子，中国小花旦杨幂的男友。他在tvb的表演从来没有让我如此惊艳过，可能他从来没有机会表现自己吧！他的内心戏极好，眼神表情极到位。这种看戏会心痛的感觉，应该是韩剧天国的阶梯之后,就再没有这种感觉了。

这是一部虐戏，我在短期内大概没有勇气再重看，心脏负荷不了。莫绍谦是禽兽，他虐童雪，可同时却也被童雪虐着自己的心灵。最喜欢的还是莫绍谦和他妈妈（刘雪华饰）的一段，莫绍谦内心的痛苦，绝望，他爱得如此深刻，却又时刻遭到内心的谴责。那一句：“妈，这一生，我不会幸福了”，着实让人心疼；还有一句，“我宁可她恨我”，让人心碎！我现在在等的，是千山暮山的微电影，明日上映，我一定得挖出来下载！因为这部戏的结局是属于开放式的，微电影算是这部戏的续集，希望，不要太虐人才好。

p/s:哦，做莫我一直没提童雪？她其实演得还好，可没有让我惊艳，没能让我心疼，可能经验不足吧！演员叫颖儿，88年出生，所以还挺嫩的。可她的样子有几个角度实在像亦菲，亦菲较为精致，颖儿稍嫌胖。我在想呀，要是亦菲饰童雪，我铁定会中剧毒！

Orientation Day 2

A very fruitful day! Finally got my timetable, and bought most of my stuff needed. Broke my record to spend $600 in less than 2 hours! NoNe the shopaholic, weee~

(Please click on the picture for a larger image)

Kindly refer to the details of each item below:
Clog Profi Birki - Quality shoes made in Germany. The ultimate footwear in kitchen. $99 per pair.

Stage one textbooks - Kitchen Operation, Prepare and produce yeast goods, Prepare hot and cold desserts, Prepare and produce cakes, Prepare and produce pastries (Clockwise, from left). All 5 books cost $76.

Chef uniform, each set consists of chef trouser, chef coat, studs, neckerchief, flat top hat and apron, $95 in total. Students are required to wear clean, ironed and neat unform prior to entering kitchen.

Equipments in the Tool Box. Students are not allowed to share equipments, therefore everyone has to buy one. Each tool kit: $330.

In addition to that, I have yet to buy a textbook and another set of uniform. There goes another $200. Ouch, my heart is bleeding! =p

Orietation Day 1

Finally experienced the crazy weather in Melbourne - temperature plummeted from 30C yesterday to as low as 15C (max 20C) today! I'd prefer 15C rather than 30C though~ Nice, cooling weather to wander around in city =)

Back to topic. Orientation? Crap! They spoke about student support services, visa, health cover etc stuff like that for more than 2 hours. Lunch served at 12pm. 4 types of sandwich, beef pie and beef dim sum (fried siew mai, stuffed with minced beef instead of pork), fruits and soft drinks. I'm not complaining anything, but the food is lousy compared to free lunch in melb uni =p Followed by enrolment at 1pm: wait, queue, fill up forms, wait, fill up forms, submit enrolment form. Ciao at 2.30pm.

In conclusion, I haven't got any idea what my course will be like. The most important thing today is that I received a book list and a list for uniform and equipment requirement. I'm not sure what is compulsory and what is not, but if I am to buy everything from the uniform and equipment list, that will cost me $524 - anO's 1 month salary in Baker's Cottage =p Not to forget about the booklist - no price stated so I assume textbooks are not compulsory =p Don't worry lah, I will attend Orientation Program for Patiserrie on Thursday. Then I'll find out which are compulsory and which are optional, and buy whatever I need to buy, without looking at the price, OK?

Shall update again after orientation on Thursday. Bye~

回来啦！

我回来了，部落格该被唤醒了。这5天都耗在家，没啥特别事。啊，在这里做个记录，继昨天33度的高温后，今天温度再创新高，直逼35度。于是，我熟了。x.x

后天就要报到啦，有点忐忑，实在不喜欢这种充满未知数的将来。不知会上什么样的课，学什么东西，认识什么样的人，心里没底，感觉怪怪的。

祝我今年无灾无难，生活过得充实些就好了。