COOK 227 - Soups and Sauces

Course Description:
Practical Develops the foundation skills for preparation and production of stocks, soups and the basic hot sauces. Emphasizes a hands-on approach for production and the utilization of ingredients and equipment. Safe handling and storage of food products is monitored. Theory Explanations of the basic techniques of production, for a variety of stocks, soups and basic sauces. Defines the main categories of soups and their variations. The function and use of basic thickening and flavouring agents, herbs and spices is included. Relevant French terminology is introduced.

3 Credits

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