CUL 130 - Savory Cuisine

1. Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens.
2. Prepare leading and secondary sauces and explain the appropriate use of each.
3. Identify the various types of soups and demonstrate the techniques for making each type.
4. Use liaisons.
5. Demonstrate the appropriate use of a variety of cooking techniques.
6. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills.
7. Identify prime cuts of meat.
8. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use.
9. Prepare a variety of egg dishes.

1. Classical Stocks
   1. Types
      1. Brown
      2. White
      3. Fish
      4. Vegetable/mushroom
      5. Glaces
      6. Coulis
   2. Uses of stocks
      1. Classic kitchens
      2. Contemporary kitchens
2. Sauces
   1. Mother/leading Sauces
      1. Brown
      2. Veloute
      3. Supreme
      4. Emulsified
      5. Tomato
      6. Bechamel
   2. Small/compound
   3. Beurre Blanc and Beurre Rouge
   4. Reduction sauces
3. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
   5. Bisque
4. Liaisons
   1. Roux
      1. White
      2. Brown
   2. Starches
      1. Potato
      2. Rice
      3. Corn
      4. Arrowroot
      5. Flour
5. Cooking Techniques
   1. Sauté/sweat
   2. Braise
   3. Grill
   4. Broil
   5. Roast
   6. Poach/simmer
6. Preparation of Vegetables
   1. Identification
      1. Green
      2. Root
      3. Grains
      4. Farinaceous
   2. Basic Knife Cuts
      1. Brunoise
      2. Dice
      3. Julienne
      4. Jardiniere
      5. Turned
      6. Chiffonade
      7. Bias
7. Butchering
   1. Beef
   2. Poultry
   3. Game
   4. Lamb
   5. Fish
   6.    Shellfish
8. Egg Cookery
   1. Boil
   2. Poach
   3. Fry
   4. Omelets