So after a very extensive break, I'm back! My first lab of spring semester was called Purchasing and Product Identification, or Storeroom for short. This class is dreaded by most, but I found it quite interesting. It was like working in a miniature, but well-stocked grocery store. Each day we would build the requisitions for all of the labs. This means stocking carts with all the perishable ingredients that each lab will need for that day. The final exam for the class was to identify 50 food items ,everything from grains and legumes to herbs and vegetables.
The above picture is of the ethnic ingredient section, including Soy Sauce, Sriracha, Pickled Ginger, and Curry Paste.
This is a picture of the walk-in, designated for cold produce. It is sorted by groups like Brassicas (broccoli and cauliflower), Shoots (asparagus), Herbs, Roots, etc.
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