End of the Fifth Week

Peeling and decorating mushrooms, making crepes, and flipping fried eggs in the pan, are the techniques we practice during the last day of skills development. I must say, I'm glad we don't normally start at 6:30 am. That little bit of extra sleep makes a big difference. Some of my classmates have jobs outside of school that keep them up until late, and they walk around with half lidded eyes.
In theory exercises, George demonstrates the main and small sauces. The main brown, (or mother sauce), is called Espagnole. The cook uses this as a base, and adds to it to make various smaller sauces.
Another of the mother sauces is called cream, white, or Bechamel sauce. The cook can perk up the flavor of a white sauce by adding a half of a peeled onion with attached bay leaves, skewered by cloves. From this base come the cheese and sour cream sauces.
The third mother sauce is Chicken Veloute. From this base come the poullet and curry sauces.
This is probably more than you wanted to know. :>)