Oct 27, 2021
CUL 130 - Savory Cuisine 3 Credits, 5 Contact Hours
1 lecture period 4 lab periods
Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields.
Prerequisite(s): CUL 105 and CUL 140 .
Course Learning Outcomes
- Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens.
- Prepare leading and secondary sauces and explain the appropriate use of each.
- Identify the various types of soups and demonstrate the techniques for making each type.
- Use liaisons.
- Demonstrate the appropriate use of a variety of cooking techniques.
- Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills.
- Identify prime cuts of meat.
- Prepare meats, poultry, fish, and shellfish for hotel/restaurant use.
- Prepare a variety of egg dishes.
- Classical Stocks
- Uses of stocks
- Classic kitchens
- Contemporary kitchens
- Mother/leading Sauces
- Beurre Blanc and Beurre Rouge
- Reduction sauces
- Cooking Techniques
- Preparation of Vegetables
- Basic Knife Cuts
- Egg Cookery
Full Academic Year 2019/20
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