CUL2923: Stock, Sauces, and Soups
Co-requisite: CUL (HA) 2913
This course is an introduction to the basic stocks, sauces and soups and is based on the classical model by Escoffier. Fundamental elements covered include the entire classic French repertoire of hot sauces; the five leading sauces; bechamel, veloute, espagnole (also known as brown), tomato and hollandaise as well as small compound sauces, cold sauces, compound butter, court bouillon and marinades, roux and other thickening agents. Clear soups, thick soups and specialty soups will be introduced and expanded upon.
Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the students.