CUA 127 Soups, Sauces, and Consommés
Up one level
Covers the preparation of the five mother sauces and small-derived sauces. The course enables you to prepare stocks, consommés, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. It introduces gravies and sauce garnishing.
Click arrowheads to expand or collapse contents