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
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