CUL 108 - Saucier II

Credits 3
Techniques and advanced techniques of the soup kitchen are reviewed. Preparation of clear and thick soup, consommés, purees, veloutes, cream soups, bisques and chowders will be offered. Prepare chilled, regional, national, and international soups, the garnishing of soups and proper serving temperatures. Food quality, sanitation, mis-en-place and teamwork are evaluated.
Course Outcomes

Explain and prepare emulsion sauces, gastriques, and essences by preparing infused oils and spice bases for contemporary sauces per instructor standards.
Develop and prepare a standardized recipe to include advanced sauces, soups and stocks.