Spotted: Lard

Hi everyone.
Day two of culinary school was my first work/school double header. Its kind of exhausting running from one to the next, especially when the "next" is four hours on your feet. No worries, though, im a trooper (except when I whine to my sister or fiance on the phone. Then im just annoying)
Class itself went as follows: We are drilled with conversions and measurements- I (still) have not mastered this- I had trouble in fifth grade and im having trouble with it now. We were each given three items to measure using our scales (six ounces of corn meal, three cups two ounces molasses). I had measured my four pounds two ounces of flour flawlessly, not a tenth of an ounce over, when Chef ambles up and says "how many ounces?" "Four pounds two ounces" I reply hastily. "No No, what if the scale was broken and it only gave you ounces. How many?" Because I had a BLANK look on my face, he gave me a hint- 16 ounces in a pound. Now, I can multiply 16 by four and then add two. Really, I can. But for some reason, I just stood there (maybe I was tired after work, maybe i really cant multiply 16 and 4 in my head. either way, I wasnt exactly prompt with my answer.) He waited, then explained how to do the simple arithmetic by multiplying 16 by two (32) then multiplying 32 by 2 ("64!" I blurted out , relieved i could do SOMETHING) then just adding two. 66, of course. Im really going to have to study for this test/qiuz I have coming up.
After our measuring exercises, we were taught how to clean- wash, rinse, sanitize. Warning- the sanitizing liquid you dunk the pot/bowl/measuring cup in is HOT (I am telling you this; Chef forgot to mention it).
Then, we were each assigned a fruit and a chocolate and were told to come prepared today with two complimentary flavors. I was given Strawberry (Puh-lease) and white chocolate (more challenging than milk or dark, but not terrible). If any of you have any suggestions, please submit them by four thirty today!
After discussing famous pastry chefs for a bit, and an eight minute break, Chef proceeded to tell us how grueling it was to be a pastry chef. 12 hour days that are spent on your feel, being bossed around by a Chef-in-Chief getting paid NOTHING. Glamorous.
The most exciting part of yesterday's class was the tasting portion.
Chef laid out around 20 little cups of ingredients (salt, baking soda, ricotta, whipped butter, vanilla, sweetened condensed milk, mozzarella, Devonshire cream, meringue powder...) and we tasted, looking for smell, taste, texture and appearance. I say We, but I was only able to taste about a quarter of the ingredients- most were prob kosher, but i wasnt sure. Thankfully, Chef didnt take out the lard- this is not a joke- he had it in the fridge but "forgot". I suspect he didint take it out in deference to me, but im not sure. How does one describe the taste of salt other than saying "salty?' in any case, "We" had a lot of fun with the tasting exercise :)
Tonight we are going to be visited by the internship coordinator. I need to decide where I want to do my internship- a restaurant, hotel, bakery or maybe a food media outlet. I think we might be cooking something as well- i'll be keeping my fingers crossed!
These updates will hopefully get more interesting as i begin to actually cook/bake.

- Sarah, the Measuring Wonder