CUL 132 - SOUP AND SAUCE - 3.0 credits
The course covers techniques and fundamentals of the sauce kitchen. Students have the opportunity to make; mirepoix, roux, beurre manie, slurries, liaisons, and egg emulsion. Students will prepare white and brown stocks, five classic mother sauces (bechamel, espagnole, veloute, 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, consommes, 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. 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.