CUL 163 - Sauces

5 Contact Hours, 3 Credits
1 lecture period 4 lab periods

Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons.

Prerequisite(s): CUL 105 and CUL 140.

Course Learning Outcomes

Describe four basic stocks and explain proper preparation and storage.
Describe five main or mother sauces and three minor sauces.
Discuss sauce characteristics and uses.
Prepare fifteen sauces using a roux, liaisons, and/or emulsions.
Demonstrate sanitation standards in the preparation and storage of sauces.

Outline:

Overview of Stocks
1. Chicken
2. Fish
3. Beef and brown
4. Veal
Sauces
1. Bechamel
2. Roux
3. Velouté
4. Espagnole
5. Demi-glace and secondary brown
6. Tomato
7. Emulsion
8. Reduction
Sauce Characteristics
1. Thickening agents and compound butters
2. White vs. brown
3. Reduction and emulsion
Sauce Preparation and Sanitation Standards
1. Best practices
2. Skills and research
3. Safety and preparation
4. Storage