All those sauces we learned and practiced last week will be on the agenda again Monday and Tuesday in Culinary Foundations II class. Only this time, it's for real.
Chef Dan Fluharty is generously giving us Monday as a dress rehearsal for making four key sauces -- mornay, Robert, hollandaise and beurre blanc -- in a timed exercise of 90 minutes. On Tuesday, we will have 90 more minutes to make them for grading, with 10 points for each sauce (4 for consistency and wheter it is emulsified or broken, 4 total for the right levels of seasonings and acid, 2 for temperature).
The practical exam will be 40 points total, or about 7% of our grade.
My Sunday has included practicing hollandaise, for a breakfast of eggs benedict. The effort went well until the end, when too much heat "broke" my sauce, meaning the emulsified egg yolk and butter separated. My second effort ended with an intact sauce, but it was too thick and would not have passed muster with Chef Dan.