CUA 122 Introduction to Stocks, Soups, and Sauces
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Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. It enables you to produce a variety of these products in the commercial kitchen, incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. You will apply pre-preparation skills and efficient organization of work techniques.
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