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Saturday, January 09, 2010 | 11:30 PM
Last day of the Open House. Woon Ching and I spent the entire day at the Food Science labs. We have been helping out the Green Ambassadors booth for the last 2 days. Haha!
School of Chemical and Life Sciences! (:
Ok everyone in the FS Year 2 cohort was assigned duties at the FS labs for the Open House. I got assigned to help out today from 12.30pm - 2.30pm. Anyone wanna make a egg-mayo sandwich? :O
Ingredients for making the green tea ice cream. I suspect they used full cream milk. The eqipments like the ice cream maker and spoons were so oily, and the ice cream itself was very milky. Definitely not for those who want to keep their figure.
I love these brownies/chocolate cupcakes! Super super nice! (:
Free meals for Open House volunteers as usual. It was brought up to the labs. And this is the second time I'm eating MacDonald's chicken burger along with a can of coke. I'm taking a break from Macs for awhile. (-.-)
GREEN TEA ICE CREAM! I LOVE GREEN TEA! :D
We added way too much ice cream mixture to the machine. We forgot that liquids expand when solidified. Urgh. We didn't waste the excess ice cream. We scooped the slurry into disposable cups and handed one cup to each person on duty. Yay!
There was so much excess ice cream. Those who remained till the end of the day brought them all home! I took 3 and gave 1 to Ashsiqqin. Haha!
This is unappealing. The layers are beginning to separate because we didn't add emulsifiers. Hydrophobic oil and hydrophilic water form separate layers, remember?
Yea. SCL has one of the crappiest timetables and work load around too. They always neglect to mention the not-so-nice things. :D But despite all the crap (with even more to come), I myself as a SCL student have enjoyed my stay in NYP.
Woon Ching and Murphy were playing with the excess ice cream at the fizzy drink making booth. See, both of them are happily adding food additives in insane amounts to the matcha ice cream! Lol!
First, it is the orange coloring...
Then the purple coloring...
Was that the acidulant (malic/citric acid) or water or sugar syrup? :O
Clean-up time!
End of NYP Open House 2010.
Met Ashsiqqin and Shu Hui for dinner. We went to AMK Central's Sumo House. Both of them love the spicy Japanese seasoning - They can really put loads of it in their food. :D
I order sashimi quite often whenever I dine at Sumo House.
Ok everyone in the FS Year 2 cohort was assigned duties at the FS labs for the Open House. I got assigned to help out today from 12.30pm - 2.30pm. Anyone wanna make a egg-mayo sandwich? :O
Ingredients for making the green tea ice cream. I suspect they used full cream milk. The eqipments like the ice cream maker and spoons were so oily, and the ice cream itself was very milky. Definitely not for those who want to keep their figure.
I love these brownies/chocolate cupcakes! Super super nice! (:
Free meals for Open House volunteers as usual. It was brought up to the labs. And this is the second time I'm eating MacDonald's chicken burger along with a can of coke. I'm taking a break from Macs for awhile. (-.-)
We added way too much ice cream mixture to the machine. We forgot that liquids expand when solidified. Urgh. We didn't waste the excess ice cream. We scooped the slurry into disposable cups and handed one cup to each person on duty. Yay!There was so much excess ice cream. Those who remained till the end of the day brought them all home! I took 3 and gave 1 to Ashsiqqin. Haha!
This is unappealing. The layers are beginning to separate because we didn't add emulsifiers. Hydrophobic oil and hydrophilic water form separate layers, remember?
Yea. SCL has one of the crappiest timetables and work load around too. They always neglect to mention the not-so-nice things. :D But despite all the crap (with even more to come), I myself as a SCL student have enjoyed my stay in NYP. 
Woon Ching and Murphy were playing with the excess ice cream at the fizzy drink making booth. See, both of them are happily adding food additives in insane amounts to the matcha ice cream! Lol!First, it is the orange coloring...
Then the purple coloring...
Was that the acidulant (malic/citric acid) or water or sugar syrup? :O
Met Ashsiqqin and Shu Hui for dinner. We went to AMK Central's Sumo House. Both of them love the spicy Japanese seasoning - They can really put loads of it in their food. :D
I order sashimi quite often whenever I dine at Sumo House.
CHARMAINE CHEONG.