CA 269 — Soups, Stocks and Sauces
Stocks and sauces form the base flavor component for many dishes, making it an essential kitchen competency. Base stocks provide the underlying flavors to the soup or sauce and are enriched by the addition of ingredients to develop flavor profiles. Attention to the five “mother” sauces and their derivatives, add depth and dimension to accompany and elevate the dish. Students learn about various binding and thickening agents used in the commercial kitchen.