Well foodservice production is over. I enjoyed the class but I feel like it didn't teach us anything very specific, except maybe recipe conversion, which was the bulk of our project. We had to take a day's worth of breakfast and lunch recipes and convert them to feed 100. In class however, we only cooked 10-15 portions of each dish, which does not seem like a mass production to me. But it was a fun class and I got to finally know some of the people in my class. It still seems like we are not bonding well but I can tell who I like and who I don't like, I think. I got a 94 on my scantron, and I did well on the quizzes. I was a little cautious during production times though because he gave me a lot of things that were not on the menu and I had no idea how to make them. Today I discovered I didn't know how to prepare turnips, but now I do. Yesterday I tried some soup with tongue, and discovered I didn't like it, but I would be willing to try again, because I realize it may have been overcooked or prepared wrong in some other way. It's hard to do things exactly like the recipes call for because a lot call for longer cooking times or marinating times than are allowed. Therefore some things don't taste the way they should. Sometimes we change the menu and do a totally different method of cooking than it calls for. For instance if one of our objectives is to learn how to grill, but the salmon says poach, we might change it to grill. I suppose this might happen in a restaurant kitchen also, for one reason or another. Well that's about it. Store room is next.