I just completed one of many culinary school practicals. There basically tests on your individual cooking ability. Most of the recipes in culinary school are done in teams of three, but the with the practical it's all on you.
I had to make mayonnaise from scratch and a creme of broccoli soup, using a veloute base. Veloute is a classical french sauce made with white--chicken or fish--stock and thickened with a roux-a paste of butter or any other fat and flour, sauteed to a wet sand-like consistency and cooked until it develops a nutty aroma. Stock is then incorporated, while whisking vigorously, and the base is brought to a boil and then simmered. Everything must be seasoned perfectly, have the right consistency, and showcase the key flavors.
Chef gave me the highest marks for both preparations. He's a typical, straight talking, tough chef, who isn't afraid to be blunt. He knows his is stuff and is a walking library of culinary knowledge, so getting high marks from him meant a lot.
