[Faculty of Health and Nutrition 1st year students] Culinary Arts Practice I Course Introduction

In this cooking class, we made fried chicken, squid and green bean salad, hot and sour soup, and tapioca coconut milk.

We tackled a wide range of dishes, from the main course of fried chicken to side dishes, soup, and dessert, deepening our understanding of the basics of deep-frying and the key points of each dish.

Many students were frying food for the first time, and there were moments when they were confused about oil temperature control and frying timing. However, under the guidance of the instructors, they aimed for a result that was crispy on the outside and juicy on the inside.

In the side dish of squid and green bean salad, students learned cooking techniques that contribute to the visual appeal and texture of the dish by decoratively cutting the squid. They also gained an understanding of the impact that aroma and flavor have on cooking through the creation of aromatic oil using Sichuan peppercorns. Furthermore, as a review of egg drop soup, they learned tips for making fluffy eggs, the timing of adding vinegar, and how to calculate the seasoning.

For the tapioca coconut milk dessert, we learned the key points of how to rehydrate tapioca, and added seasonal watermelon to create a colorful and seasonal presentation.

As the practical training enters its second half, students can be seen cooperating with each other, communicating and supporting one another as they cook. This class allows them to not only acquire practical cooking skills but also develop teamwork while having fun.

(Source: Laboratory of Culinary Research)