my first days in cooking school

On August 8th I started my first day of the 20 week, Pro 1 cooking class at New School of Cooking.

The first class was our introduction day, getting to know our teacher Laura Weinman, getting to know our way around the kitchen, kitchen and food safety, and lastly, some chopping.

My second day was much more interesting. We covered stocks and and the beginning of sauces.

A stock is an extract from cooking meat bones and/ or fish bones and/ or vegetables in water. There are many different uses for a stock, such as sauces, soups, braises, consumme's and aspics.

To my surprise there are actually five different type of sauces, a white stock, a chicken stock, a brown stock, a fish stock and a vegetable sauce.