CUL 107 - Saucier I

Credits 3
Techniques and fundamentals of the sauce kitchen are reviewed. The students have the opportunity to make; miripoix, roux, buerre manie, slurries, liaisons and egg emulsion. Prepare white and brown stocks. Prepare five classic mother sauces (béchamel, espagnole, veloute, tomato and hollandaise sauce and derivatives). Prepare coulis, infused oils and vinegars. Mise en place and organization, planning, portion control, recipe, and utilization of product. Food quality, sanitation, mise en place and teamwork will be evaluated.
Course Outcomes

Explain and prepare a standardized recipe that includes; Mother sauces, basic thickener, clear and thick soups from a stock/broth.
Prepare and participate in production of student lunch.