Title: Prepare soups and sauces.
Course: Introduction to Culinary Arts (16051-18) > Section: Demonstrating Basic Culinary Skills

Preparation should include

- explaining sauces
- explaining categories of soups
- identifying the type of soup and/or sauce to be made
- assembling mise en place
- adjusting seasoning(s)
- determining storage
- identifying the procedure and equipment needed to prepare stocks.

Process/Skill Questions:

Thinking

- Why is it important to begin sauce or soup making with a good stock?
- How can sauces enhance the taste of various foods?
- What are the five mother sauces?
- What are the basic components of stocks?
- What are the different types of roux? What are the uses for roux?

Communication

- What are the benefits of and problems with using a soup base vs. stocks made from scratch?
- What criteria should be used to determine the categories of soup?

Leadership

- Why do soup preferences vary from region to region?
- What are the proper methods for cooling and storing stocks, soups, and sauces?

Management

- What are some ways to use waste-management skills when preparing stocks and soups?
- How can preparing stocks and soups positively affect the profit margin?