CUL 172 - Stocks, Soups and Sauces

1. Identify, produce and evaluate a variety of soups including broth soups, creamed soups, purees, chowders, bisques and international soups.
2. List, prepare and apply roux and other thickening agents to soups and sauces accurately.
3. Create and evaluate a variety of sauces to include the five mother sauces.
4. Demonstrate proper preparation and storage of stocks, soups and sauces following national health standards.
5. Develop accurate mise en place sheets and apply in daily lab.
6. List, identify and prepare basic meat, fish, poultry and vegetable stocks, their ingredients, ratios and cooking times.
7. Demonstrate proper knife skills, hand tool and equipment operation.
8. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
9. PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

1. Thickening agents.
2. The use of Mirepoix.
3. Clarification of stocks.
4. Broth and vegetable soups.
5. Pureed Soups.
6. Specialty soups: Chowders, Bisque, Creamed soups, Consomme, incorporating mother sauces into soups.
7. Stocks and bases. 
8. Mother sauces, secondary sauces and modern sauces.