Day 2 The Mid-Term

Today was Day 2. The day we took our very 1st mid-term. Everyone looked calm but you could feel the urgency of people getting as much ingredients, bowls,  pots, and space as possible it was almost like an end of the world grab what you can. Chef had to keep stopping us to say slow down, think, your doing this/that wrong, etc. we also had to make more stock but everyone was so gung ho the whole class didnt need to prep for it but Chef wanted us to. Than it was time to start cooking (eekk) we got 2.25 hours to make consomme, mayo, buerre blanc (b.b), hollindaise, & show her our cuts. Thinking back on this that seems like more than enough time but with so many people also doing the same thing and getting in each others way, im glad we had that extra time. The 1st hour flew by and I felt like I hadnt done anything tho most if not all of my prep was done and I had shown her my cuts, I had to start the consomme so I followed the recipe and just did it, I did double check with Chef that it looked right and my "raft" was forming correctly (which it was). I than started my roux for the b.b. which did not come out as I wanted, it was a bit to runny still and I need more salt which is totally mu fault since the only thing I did taste was the consomme (i am just not a fan of cream sauces). So my b.b. and my hollindaise were a flop (h. my butter was to cold-a tip she never told us about she just said used clarified butter i'm just glad I wasnt the only one with the problem) but my mayo was fine and my consomme what i was really worried about she had for lunch (toot toot). So all in all im pretty sure I passed as it was a pass or fail type of test. Now I just need to prepare for next week which is my mid-terms in my other 2 classes.
-EGG