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
- 1.1 describe the following foundation/mother sauces:
- 1. identify the role of sauces in cuisine
-
- 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
- 2.1 identify the following types of soups:
- 2. describe the role of soups in cuisine
-
- 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)
- 3.1 prepare a minimum of five recipes, including:
- 3. demonstrate the principles of soup and sauce cookery in the preparation, presentation and evaluation of soup and sauce products
-
- 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
- 4. identify and demonstrate safe and sanitary practices
-
- 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
- 5.1 demonstrate fundamental skills to:
- 5. demonstrate basic competencies
- 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