Annabelle Nicholson's Electronic Portfolio
NECI
  • Home
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  • Work Samples
    • Mod 1>
      • Bake 1
      • Science Connection
      • Information Technology
      • Professional Development
      • Cooking Theory and Food Science
      • Sanitation and Food Safety
      • Table Service and Introduction to Wines
      • Field Trips
    • Mod 2>
      • Basic French Pastry
      • History and Culture of Food
      • Written Expression
      • Professional Development: Mod 2
      • Intro to Artisan Breads
      • Plated Desserts
    • Mod 3>
      • Fundamentals of Management
      • Nutrition
      • Chocolate & Sugar
      • Sensory Analysis
      • Artisan Breads & Veinnoiserie
    • Mod 4>
      • Modern Pastry & Advanced Pastry Theory
      • Professional Development
      • Decorative Arts
      • Visual Art & Design
  • Internships
    • TOPPER'S at The Wauwinet
    • Life on Nantucket
    • Trapdoor Bakehouse and Café
    • The Quechee Club
  • Restaurant Concept
    • Menu
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  • Hobbies
    • Painting/Art
    • Quilting
    • Photography
    • Traveling

Science Connection

This class took part both in the classroom where we heard lectures about food science from Dr. Mary, and in the kitchen, applying what we'd learned with food with Chef Jim.
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Boiling sugar water for rock candy
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Rock Candy lab
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Taking temperature of salt water
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Emulsions Lab
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Samples of sugar cooked to different temperatures
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Broccolini stems and florets in the raw, sweated, and sauteed forms
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Scrambled eggs cooked plain, with water, and with heavy cream
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10 minute hard boiled egg (furthest right egg) and 20 minute hard boiled eggs.
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Raw chicken breast vs poached chicken breast
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Chemical Banquet: Chicken with carrots and kale
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Chemical Banquet: Potatoes Dauphine
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Chemical Banquet: Scallops with brussel sprouts
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Chemical Banquet: Farro and spinach salad with goat cheese and cranberries
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Chemical Banquet: Crème Caramel
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