Art Institute: Week 2 Day 2 Sauces

Good Morning!!! Rise and Shine bloggers!!!

My class starts at 9:00 today. So we better get going!

Food Safety and Sanitation:
9:00 am- 12:00 pm
South Building

Do you remember Mr. Robert Romaine? Read Art Institute: Week 1 Day 2 to read what we did last week :) Today, we took a quiz covering the lessons last week and the one that we went over today! ( Last week's Homework : Read On Cooking chapter 2 Food Safety and Sanitation) The quiz was out of 51 questions!! whoo hoo! Very manageable :)

Fundamentals of classic
12:30 pm- 5:30 pm
North Building ( I need to rush to get from the south building to noth building!! What a work out!!)

We always need to put our bags and knife set on the layers! Shown here :) We need to make sure that the bags are not on the way!

We went over our action plan ( knowing what needs to get done) !!! We worked professionally therefore we met the deadline!!!! whoo hoo :)

Today, we started the class by making hollandaise

Here I am whisking away!
Unfortunately, I made scrambled eggs instead of mayonnaise!!! ( I learned a very important lesson today :) ! Do not overcook! Moist is the key! !!! ayayay! Must Practice :)

The hollandaise the he made was beautiful :)



Can u see the "mayonnaise on the second row far left??!! Well! yup! of course you can't see it because its not a hollandaise :( !!!! I was disappointed because I didn't get to execute the product.. but hey, I learned a lesson today and that's what matters! I just need to keep practicing and make it better next time:) Now, at least I know what it should look like :) I think I'll have a very buff biceps on my right arm from whisking :p


Marisela and I were doing the (mis en place)! As shown below, we were specifically measuring the dijon mustard for one of our derivative sauces.



This is a kitchen equipment that we all learned how to use today!


Omar and I were placing the tomato sauce that we made to extract the liquid only!. The tomato sauce tasted like marinara ( a derivative of tomato sauce ) It was really gooooood!!!!! It made me want to cook SPAGHETTI, and bread sticks with mozzarella cheese in the middle ( Bosco Sticks)!! Delish!!

Mother Sauces :) Veloute< pale sauce>, Bechamel < white sauce> ( From left to right, top row) Espagnole < brown sauce> and tomato sauce ( bottom row)

Omar was peeling the carrots, while I was dicing an onion! ( Mis en Place) <" Put in place in french">


Today, we also learned how to flute a mushroom! FLUTE( seriously, everything is so ironic!!! I play the flute < instrument> and now I am learning on how to FLUTE a mushroom!!!! How cool!!


Scrumptious Derivatiive Sauces :) Monray ( top), Allamande from veloute ( bottom) < first column >,and Robert Sauce ( brown sauce)and Glasage @ 2nd column !!! Yummm!! My favorite is the Monray ( from bechamel)!! we made it soooo goood! and the glasage is also made from bechamel! I didn't get to taste it though.. but look soo Delicious!!!

Once again, here are 4 groups showing personal pride on the derivative sauces!!

Group 1:

Group 2:

Group 3:

Group 4

Leaving the kitchen SPOTLESS!!!!

Recap! We ended the day by telling each other what we we learned to day! What to do and not to do next time!! What a lovely learning experience!!!


Tomorrow is lecture day! whoo hoo!!!! I must sleep soon so I could stay awake in class!! How was ur day today? What kept you productive? ( Make sure to comment below) Also, if you have any questions, comments or concerns.. ( don't hesitate to ask! ) Comment below! Take Care! Thank you so much for visiting my blog! Hope you learned something new :) Stay tuned for more!

XoXo , LittleMissChef Ileina