CUL 163 - Sauces

3 Credits, 5 Contact Hours
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 .
  

2.     Describe five main or mother sauces and three minor sauces.

3.     Discuss sauce characteristics and uses.

4.     Prepare fifteen sauces using a roux, liaisons, and/or emulsions.

5.     Demonstrate sanitation standards in the preparation and storage of sauces.

                  A.   Chicken

                  B.   Fish

                  C.   Beef and brown

                  D.   Veal

II.          Sauces

                  A.   Bechamel

                  B.   Roux

                  C.   Velouté

D.   Espagnole

F.   Demi-glace and secondary brown

G.   Tomato

H.   Emulsion

                  I.    Reduction

III.         Sauce Characteristics

1. Thickening agents and compound butters
2. White vs. brown
3. Reduction and emulsion

IV.        Sauce Preparation and Sanitation Standards

1. Best practices
2. Skills and research
3. Safety and preparation
4. Storage