Tomato sauce which can be a base of Creole, Portuguese, and Spanish sauce.

Another base sauce that can use to create cream sauce, mornay sauce, cheddar cheese, and etc, is Béchamel sauce.

My class has learned about Mis en place, White Stock, Mirepoix, Sachet, Clarifying Butter, and Drill Skills. It’s our first experience in professional kitchen and we satisfied with what we have done.