For those of you who are too young to remember Harvey Korman in Mel Brook’s movie “History of the World, Part 1,” you need to go rent it. For the rest of you, I’m thrilled we have the same sense of humor. However, this isn’t an article on old movies, it’s about sauces. Stocks and sauces to be exact. This was the subject of last night’s class.

Stocks are used as a base for sauces, soups, stews, etc. Most of us just grab the boxed kind from the store, but those tend to be too flavorful and not suited to all recipes. Last night, we learned about five different kinds of stocks: white, chicken (I’m an expert at this one, all Jewish cooks are), brown, fish and vegetable. What’s the difference between stocks and broth? Broths have more flavor as meat can be used if desired, they aren’t de-fatted and can be served on their own. There. Now you know.

There were four tables of students, three to a table. May Parich, our new and permanent teacher (also a CIA grad) assigned each table one of the stocks to cook. The white stock, a neutral flavored stock usually made with veal bones, was left for another time.