Tonight we made chicken velouté, suprême sauce, and demi-glace, and Chef demonstrated buerre blanc (well, actually buerre rouge, because there wasn’t any white wine) and hollandaise sauce.
Chef then explained what to study for the quiz tomorrow and was wrapping up class when the general hubbub of people jumping the gun a bit, getting ready to leave, talking, etc. got to be too much and he expanded the scope of the quiz. Yep, back in school.
I need to know the stuff anyway, so I suppose it’s just as well to have the additional motivation. But still.