I passed the Food Handler's test with 82% and got certified to work in the food industry. I'm so happy to take this class and learn so much about food I have never known before.
This week, we learned how to calibrate thermometers and use them correctly, how to sharpen knives using a variety of sharpening tools. We also learned a lot of new vocabulary words for different cooking utensils as well as identifying different kinds of vegetables and understanding the best ways to prepare them. I received a thermometer so that I could take the temperature of the food I cook. In order to calibrate the thermometer, the first step is to stick the thermometer in a cup of ice water for 15-30 seconds and turn the knob reading to 32 degrees. Once that happens, I have successfully calibrated the thermometer.
I learned many tips on how to sharpen a knife correctly. When cutting or slicing food, it's helpful to use a wooden board and essential to separate the vegetables and red meat on different cutting boards. The best kind of wooden cutting board to use would be a bamboo cutting board. When using a stone to sharpen a knife, you always would have to wipe it with a towel after. Also, when sharpening on a stone block, if you sharpen up to five times on one side, then you have to be consistent on all sides. You should start on one side and end on the other side. If you don't sharpen correctly, the knife will not cut properly.
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