FOD2070: Soups & Sauces

Prerequisite: FOD1010: Food Basics

Description: Students combine stocks with various thickening agents to produce hearty soups and sauces.

Parameters: Access to a personal or commercial food preparation facility.

Supporting Course: 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