Prepare soups and sauces.
Preparation should include
- listing common stocks, soups, and sauces
- identifying the preparation methods used for each
- five mother sauces (i.e., espagnole, bechamel, velouté, hollandaise, tomato)
- comparing the preparation methods
- describing common pairings/applications.
Process/Skill Questions:
Thinking
- What is the difference between a stock and a broth?
- Why are commercial bases used instead of a stock or broth in many kitchens?
- How can sauces enhance the flavor of various foods?
- Why is soup an appetizer on most menus?
- What are the benefits of and problems with using a soup base vs. a stock made from scratch?
Communication
- How can employees accommodate the varied customer requests for sauces?
Leadership
- How do soup selections vary from region to region? Why?
- What are the proper methods for cooling and storing stocks, soups, and sauces?
Management
- What determines the types of soups to offer on the menu?