Commercial Cooking 10, 20, 30
COOK16A
Module 16A: Sauces A (Core)
Outcome
Create the five mother sauces and appropriate derivative sauces.
Indicators
| (a) | Differentiate among the five mother sauces (i.e., béchamel, velouté, espagnole, tomato and hollandaise). |
| (b) | Prepare the five mother sauces (i.e., béchamel, velouté, espagnole, tomato and hollandaise). |
| (c) | Explain the term derivative sauce. |
| (d) | Research derivative sauces that can be made from each of the mother sauces. |
| (e) | Select an appropriate mother sauce to create derivative sauces. |
| (f) | Explore different techniques for incorporating a roux. |
| (g) | Discuss the need for matching a specific roux to the appropriate stocks. |
| (h) | Determine which finishing technique (e.g., reducing, straining, deglazing, enriching with butter, cream and seasoning) to use based on the selected sauce. |
| (i) | Apply the skills (e.g., whisking, deglazing, stock reduction, separating eggs) appropriate to each sauce considering factors such as texture, time and heat. |
| (j) | Practise food safety standards when preparing, cooking, serving and storing sauces. |
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