You overachievers can relate to this. I had an exam in my Restaurant Management class. The test was worth 50 points with a 5 point extra credit. I got a 55! Woohoo.
My skills class takes us most of the day. I’m in Restaurant Management on Tuesday and Thursday at 7 AM, then off to skills from 8 till around 1:30 or 2:00. The day is a combination of cooking for groups that we serve for lunch, preparing for future lunches, miscellaneous demos and some lecture. This week, we learned how to butcher a whole salmon, we made Char Siu Bow, made some home made squash and blue cheese ravioli and cut, peeled, chopped and diced many vegetables. I’m glad to say that my hands were cut free for the week.
We have this huge text book “On Cooking”. It’s over 1200 pages and weighs about 25 pounds. It is a combination text book and cook book in one. I spend most of the week on a chapter called Stocks and Sauces. Oh my, there’s a lot of info. I was always intrigued by sauces and it is making a little more sense. Have you ever heard of a mother sauce? Well, there are 5 mother sauces from which more “small” sauces are made from. The mother sauces are; Bechemel, Veloute, Espagnole, Tomato and Hollandaise. Most people know three but few know what a Veloute and Espagnole are. A Veloute is a roux thickened white stock. From the Veloute comes; Bercy, Cardinal, Normandy, Allemande, Aurora, Horseradish, Mushroom, Poulette, Supreme, Albufera, Hungarian and Ivory sauces. Espagnole is made from brown stock thickened with brown roux and mirepoix and tomato puree. From the Espagnole comes; Bordelaise, Chasseur, Chateaubriand, Chevreuil, Madeira, Mushroom, Perigueux, Piquant, Poivrade and Robert sauces. I sure hope I am not required to remember all of this because I won’t.
We also went on a field trip so I will blog about that next time. I will load a poi pounding demo for you all to watch. Until then, later.