Commercial Cooking 10, 20, 30

(a)	Examine the use of butter sauces and modern sauces to enhance menu items.
(b)	Prepare a variety of butter sauces (e.g., brown butter, beurre blanc and meuniere butter).
(c)	Provide examples and uses of small sauces with menu items.
(d)	Create small sauces (e.g., cream, mornay, soubise, poulette and creole) to accompany appropriate menu items.
(e)	Create sauces to enhance the flavour, texture and colour of a menu item (e.g., beurre blanc with white fish and compound butter with grilled food).
(f)	Explore the shallow-poaching process with cooking liquid used in the reduction for a beurre blanc sauce.
(g)	Prepare a variety of modern sauces (e.g., coulis, relish, cream reduction, chutney, salsa, purée) to pair with appropriate menu items.
(h)	Determine whether a sauce is appropriate (e.g., brown sauce served with most red meats as compared to fish or poultry and white sauces for fish dishes as compared to red meats) for the flavour of the food pairing.
(i)	Practise food safety standards when preparing, cooking, serving and storing sauces.