Food Studies 10, 20, 30

(a)	Discuss the qualities (e.g., texture, colour, nutrition value, types) of sauces and their contributions (e.g., flavouring, aesthetic appeal) to the value of some foods.
(b)	Investigate how sauces may fit into meal preparations.
(c)	Describe the components of the five mother sauces (i.e., béchamel, velouté, espagnole, tomato, hollandaise) and identify secondary sauces that can be made from each.
(d)	Identify the role and preparation method of various thickeners (e.g., roux, eggs, whitewash, beurre manié).
(e)	Experiment with techniques (e.g., ways to thicken, seasoning and spices, preventing lumping) involved in cooking sauces.
(f)	Experiment with using fresh and dry herbs and spices in sauce preparation.
(g)	Inquire into the ingredients and uses for a variety (e.g., sriracha, chermoula, coriander chutney, salsa, mole) of sauces from diverse cultures.
(h)	Identify various garnishes for sauces.
(i)	Research food safety and proper storage for sauces.
(j)	Explore ways to make canned or packaged sauces more nutritious.
(k)	Investigate the use of a variety of kitchen equipment (e.g., pot, slow cooker, pressure cooker, microwave) used for sauce preparation.
(l)	Create a sauce for a specific food (e.g., vegetable, meat, appetizer).
(m)	Discuss methods of food sustainability (e.g., freezing leftover sauce, creating large quantities of sauce and freezing for future use, canning, dehydrating) for sauces.
(n)	Prepare or describe the process of preparing sauces from a variety of cultures.
(o)	Plan a weekly menu that incorporates a variety of sauces.

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