Commercial Cooking 10, 20, 30
COOK15B
Module 15B: Soups B (Core)
Outcome
Investigate a variety of thickening techniques to prepare soups.
Indicators
| (a) | Describe the purpose and types of thickening agents (e.g., slurry, beurre manié, white roux, whitewash and starchy vegetables). |
| (b) | Demonstrate how to make a variety of thickening agents. |
| (c) | Examine the use of thickening agents in the preparation of soups (e.g., lentil, vegetable, coconut curry and lemon rice). |
| (d) | Create a soup using a specific thickening technique. |
| (e) | Develop criteria to assess the soup and the thickening technique. |
| (f) | Assess the soup, using the developed criteria, and document progress. |
| (g) | Practise food safety standards when preparing, cooking, serving and storing soups. |
Loading...
