CTSPlanner
Sign-in not configured
← Foods

FOD2070 Soups & Sauces

Intermediate · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students combine stocks with various thickening agents to produce hearty soups and sauces.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.
Supporting courses
FOD1080: Food & Nutrition Basics

Outcomes The student will:

  • 1 identify the role of sauces in cuisine

    • 1.1 describe the following foundation/mother sauces:

      • 1.1.1 béchamel

      • 1.1.2 velouté/brown

      • 1.1.3 brown

      • 1.1.4 tomato

      • 1.1.5 hollandaise

    • 1.2 identify the composition of the following thickening agents:

      • 1.2.1 roux

      • 1.2.2 whitewash

      • 1.2.3 cornstarch

    • 1.3 describe the following flavouring agents:

      • 1.3.1 mirepoix

      • 1.3.2 bouquet garni

      • 1.3.3 ready-mixed/instant

    • 1.4 describe methods of preparation

    • 1.5 discuss nutritional value

    • 1.6 explain application for which they are most suited

  • 2 describe the role of soups in cuisine

    • 2.1 identify the following types of soups:

      • 2.1.1 clear soups

      • 2.1.2 thick soups

      • 2.1.3 specialty soups

    • 2.2 discuss the nutritional value of soups prepared from scratch versus commercial product

    • 2.3 describe the key thickening and flavouring agents in the production of soups

    • 2.4 identify methods for presenting soups

  • 3 demonstrate the principles of soup and sauce cookery in the preparation, presentation and evaluation of soup and sauce products

    • 3.1 prepare a minimum of five recipes, including:

      • 3.1.1 two types of sauces—one savory, one sweet

      • 3.1.2 two types of soup prepared from scratch—cream soup, broth soup

      • 3.1.3 one innovative nutritionally enhanced soup based on a commercial product

    • 3.2 compare a commercially prepared sauce to product prepared by student(s)

    • 3.3 compare a commercially prepared soup to product prepared by student(s)

  • 4 identify and demonstrate safe and sanitary practices

    • 4.1 maintain a clean, sanitary, safe work area

    • 4.2 apply universal precautions related to:

      • 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 4.2.2 hand-washing techniques

      • 4.2.3 infectious diseases

      • 4.2.4 blood-borne pathogens

      • 4.2.5 bacteria, viruses, molds

      • 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 4.3 use all materials, products and implements appropriately

    • 4.4 clean, sanitize and store materials, products and implements correctly

    • 4.5 dispose of waste materials in an environmentally safe manner

  • 5 demonstrate basic competencies

    • 5.1 demonstrate fundamental skills to:

      • 5.1.1 communicate

      • 5.1.2 manage information

      • 5.1.3 use numbers

      • 5.1.4 think and solve problems

    • 5.2 demonstrate personal management skills to:

      • 5.2.1 demonstrate positive attitudes and behaviours

      • 5.2.2 be responsible

      • 5.2.3 be adaptable

      • 5.2.4 learn continuously

      • 5.2.5 work safely

    • 5.3 demonstrate teamwork skills to:

      • 5.3.1 work with others

      • 5.3.2 participate in projects and tasks

  • 6 identify possible life roles related to the skills and content of this cluster

    • 6.1 recognize and then analyze the opportunities and barriers in the immediate environment

    • 6.2 identify potential resources to minimize barriers and maximize opportunities

Program of Studies 2010. Source document, © Alberta Education.