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Family & Consumer Sciences
Stocks, Soups and Sauces
Students will be able to define and demonstrate the proper procedure for producing five stocks: demi-glace, veloute, bechamel, fish stock and espagnole. The student will also be able to define and demonstrate the production of cream, clear, bisque and consummes, the production of the four mother sauces and emulsion in addition to 24 small sauces.
Carla Campbell
(405) 743-5468
- Define stock components and preparation methods
- Preparation of Fond Blanc, Fond Brun and Fume
- Define six mother sauces and six small sauces
- Define sauce preparation and thickening methods
- Define hot and cold emulsions
- Demonstrate preparation of six mother sauces
- Demonstrate preparation of one hot and cold emulsion
- Define soup components and preparation methods
- Demonstrate preparation of cream soups
- Demonstrate preparation of clear soups
- Demonstrate preparation of stews and chowders
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments, lab activities and work study/employability evaluations.

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