I learned a lot, but the most memorable activity among them was the food processing class.
I learned that when frying french fries or chicken wings in rice oil, the taste, texture, and aroma can vary depending on the temperature and the time of frying.
I was able to make Moo Grob, a Thai pork belly, in my meat, poultry, and egg processing classes. I was also able to make Thai food, Pat Thai, and Mango Sticky Rice, in a Thai cooking workshop
