November 2-6 week 4

We learned how to make mother sauces this week. Top five mother sauces are Bechamel top,  hollandaise on right side, tomato is the red looking color, Espagnole is next to Tomato and has different colors, Veolute is on far left side. One on left side below Bechamel is roux that is basically equal parts of flour and butter. We practiced butcher our chicken in ten pieces and we did some knife cuts. I still need to practice on my knife cuts to keep them consistency and some were really thick or large. We learned how to make different type of soups which I described in my journal
Day 1:
https://drive.google.com/file/d/0ByfPxj9CLYFDeUR3ZS1jQ05YTXc/view?usp=sharing
Day 2:

https://drive.google.com/file/d/0ByfPxj9CLYFDQkN2azVITjllZDQ/view?usp=sharing

Day 3:

https://drive.google.com/file/d/0ByfPxj9CLYFDdFc0UnZDTkNlYU0/view?usp=sharing

Day 4:

https://drive.google.com/file/d/0ByfPxj9CLYFDaUpHUHlaMGI0XzA/view?usp=sharing