CTSPlanner
Sign-in not configured
← Foods

FOD3050 Advanced Soups & Sauces

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

Description
Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.
Supporting courses
FOD2070: Soups & Sauces

Outcomes The student will:

  • 1 identify the ingredients and describe the techniques for the production of a complete repertoire of soups, foundation sauces and their derivatives

    • 1.1 describe the role of sauces in classic and nouveau cuisine

    • 1.2 explain the structure of sauces and demonstrate increased understanding of liquids, including:

      • 1.2.1 white stock

      • 1.2.2 brown stock

      • 1.2.3 milk

      • 1.2.4 tomato

      • 1.2.5 clarified butter

    • 1.3 explain the uses of thickening agents, including:

      • 1.3.1 flour

      • 1.3.2 cornstarch

      • 1.3.3 arrowroot

      • 1.3.4 instant starch

      • 1.3.5 bread crumbs

      • 1.3.6 vegetable purée

    • 1.4 identify additional ingredients and explain their uses; e.g., herbs, spices, flavourings

    • 1.5 demonstrate increased understanding of finishing techniques, including reduction and deglazing

    • 1.6 describe the relationship of the following leading/mother sauces with their derivatives:

      • 1.6.1 béchamel

      • 1.6.2 velouté

      • 1.6.3 espagnole

      • 1.6.4 tomato

      • 1.6.5 hollandaise

    • 1.7 describe the role of ingredients and preparation techniques for the following emulsified sauces:

      • 1.7.1 hollandaise

      • 1.7.2 béarnaise

    • 1.8 identify standards of quality for sauces

    • 1.9 identify key ingredients and production techniques for a cross-section of soups, including:

      • 1.9.1 consommés

      • 1.9.2 chowders

      • 1.9.3 cold soups

      • 1.9.4 specialty and ethnic soups

    • 1.10 describe ingredients and techniques for adapting sauces and soups to satisfy the health-conscious consumer

  • 2 demonstrate knowledge and skills in the planning, preparing and evaluating of soups and sauces

    • 2.1 prepare a minimum of five recipes that emphasize:

      • 2.1.1 increased awareness of multicultural influences on the repertoire of sauces and soups

      • 2.1.2 understanding and skills in the use of thickening agents and methods, and finishing techniques for the preparation of a wide range of sauces and soups

    • 2.2 prepare and evaluate two of the derivatives from each of the following leading/mother sauces:

      • 2.2.1 béchamel

      • 2.2.2 velouté

      • 2.2.3 espagnole

      • 2.2.4 tomato

      • 2.2.5 hollandaise

    • 2.3 prepare and evaluate two of the following soups:

      • 2.3.1 consommés; e.g., consommé-brunoise, consommé julienne

      • 2.3.2 chowders; e.g., potato chowder, New England clam chowder

      • 2.3.3 cold soups; e.g., gazpacho, vichyssoise

    • 2.4 prepare and evaluate a soup of an ethnic origin; e.g., borscht, minestrone

    • 2.5 demonstrate creativity and flair in the presentation of sauces and soups with appropriate foods, accompaniments and garnishes

  • 3 identify and demonstrate safe and sanitary practices

    • 3.1 maintain a clean, sanitary, safe work area

    • 3.2 apply universal precautions related to:

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

      • 3.2.2 hand-washing techniques

      • 3.2.3 infectious diseases

      • 3.2.4 blood-borne pathogens

      • 3.2.5 bacteria, viruses, molds

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

    • 3.3 use all materials, products and implements appropriately

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

    • 3.5 dispose of waste materials in an environmentally safe manner

  • 4 demonstrate basic competencies

    • 4.1 demonstrate fundamental skills to:

      • 4.1.1 communicate

      • 4.1.2 manage information

      • 4.1.3 use numbers

      • 4.1.4 think and solve problems

    • 4.2 demonstrate personal management skills to:

      • 4.2.1 demonstrate positive attitudes and behaviours

      • 4.2.2 be responsible

      • 4.2.3 be adaptable

      • 4.2.4 learn continuously

      • 4.2.5 work safely

    • 4.3 demonstrate teamwork skills to:

      • 4.3.1 work with others

      • 4.3.2 participate in projects and tasks

  • 5 create a transitional strategy to accommodate personal changes and build personal values

    • 5.1 identify short-term and long-term goals

    • 5.2 identify steps to achieve goals

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