Introduction to Cooking Practice for Students Aiming to Become Registered Dietitians ~Western Cuisine~ Macaroni Gratin Cooking Practice II

[First-year students Faculty of Health and Nutrition] Introduction to Cooking Practice II class

Cooking Practice II is a course offered to first-year students Faculty of Health and Nutrition during the fall semester. Building upon the basic cooking techniques learned in the spring semester, students will engage in more specialized and practical cooking, including seasonal dishes and celebratory meals.

Today's menu is "Mushroom Soup," "Macaroni Gratin," and "Roll Cake."

For the macaroni gratin, we made the white sauce from scratch. Working together as a group, we carefully controlled the heat to prevent burning and attempted to create a smooth sauce. We then carefully layered the finished white sauce and ingredients in a gratin dish to create a delicious-looking gratin.

In making the roll cake, we learned the "separate whisking method," where the egg yolks and egg whites are whisked separately. There were moments when we struggled with the unfamiliar whisking technique, but the students encouraged each other and worked together to complete the task. The finished cake was light, fluffy, and had a fine texture. During the final stages of rolling and cutting, smiles naturally spread across everyone's faces as they looked at the finished cakes, and the practical session ended in a friendly atmosphere.

In the cooking practicals of Faculty of Health and Nutrition, students can acquire not only cooking techniques but also teamwork, planning skills, and specialized knowledge about food. By actually cooking with their hands, they learn how to handle ingredients and key points of cooking, developing the practical skills necessary to become a registered dietitian.

I look forward to seeing them continue to grow as they gain experience through various practical training sessions, acquiring both knowledge and skills.

(Source: Laboratory of Culinary Research)