Stocks, Sauces and Soups I

Students are introduced to the use and production of stocks, sauces and soups. The fundamentals of stock making are taught and the students are shown specific stock-making techniques. Students are then shown how to produce the five lead sauces using the stocks produced as well the fundamentals of making clear, thick and National soups. Food safety and sanitation are stressed. 2 lecture hours; 2 lab hours. Vocational program course.