UCUL 130 - Savory Cuisne

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): UCUL/CUL 105 and 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.

Outline:

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