All students were present. A few students admitted that they didn’t like egg salad but was willing to prepare it because it involved slicing and chopping. Note: they loved it!

Today we introduced “emulsion” and how it plays apart in salad dressings. They were able to identify other mixtures that they used before but they never thought about like: egg and milk for frittatas and the apple cider vinegar/soy sauce in our stir fry dish.