CUL 132 - Soup and Sauce

3 Total Credits
The course covers techniques and fundamentals of the sauce kitchen. Students have the opportunity to make; mirepoix, roux, beurre manié, slurries, liaisons, and egg emulsion. Students will prepare white and brown stocks, five classic mother sauces (béchamel, espagnole, velouté, tomato, and hollandaise sauce) and derivatives. Prepare coulis and infused oils. Techniques and advanced techniques of the soup kitchen. Preparation of clear and thick soup, consommés, purees, veloutés cream soups, bisques, and chowders will be offered. Prepare chilled, regional, national, and international soups, the garnishing of soups, and proper serving temperatures. Mise en place and organization, planning, portion control, recipe, and utilization of product will be monitored and reviewed. Food quality, sanitation, and teamwork will be evaluated.

Prerequisite(s): CUL 105 with a 1.0 or higher

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