Hello dear friends, this week you participated in our fourth contest, where we were able to see excellent 9 publications, all the entries were very good and the objectives proposed in this week of the course were met.

What our objective this week was:

• Learn what a mise en place is and its importance.
• Learn the 3 basic types of roux used in cooking.
• Learn about the 6 mother sauces of the kitchen and their derived sauces.
• Apply at home what you learned in this course.

It was not easy to choose only 3 people but in consensus with the team the winners were chosen according to the following criteria:

• Content quality.
• Compliance with standards.
• Use of own images.
• Extra contributions to the course.

Awards

1st Place = 5 Steem Power
2nd Place = 5 Steem Power
3rd Place = 5 Steem Power

And our winners of the first week of classes are:

Thumbnail	Author	Publication
	@marpa	SEC-S19 / W4 :Mise en place, Tipos de Roux y Salsas Madre.
	@crismenia	SEC-S19 / W4 :Mise en place, Tipos de Roux y Salsas Madre.
	@ninapenda	SEC-S19 / W4 :Mise en place, Tipos de Roux y Salsas Madre..

Congratulations to the winners and we thank the other participants. They were very good entries and we really enjoyed reading each and every one of you.

We invite you to continue participating in all our classes by sharing 100% original quality content. Here is the fifth course that corresponds to Culinary Terminology and proper use of herbs and spices. We look forward to seeing you.

Thumbnail	Author	Publication
	@nahela	SEC-S19 / W5 :Métodos de cocción usados en cocina. Un paseo por la gastronomía de otro país..

Until next time!

Gastronomy Team