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CULN1104 – Soups, Stocks and Sauces pdf

Credits: 2 (2/0/0)
Description: This course covers the introduction and application of many soups, stocks and sauces that are the basis for the preparation of many food items that appear on restaurant menus.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Identify classifications of stocks.
  2. Describe stock preparation techniques.
  3. Identify and assess convenience bases.
  4. Determine base applications.
  5. Identify thickening agents.
  6. Use thickening agents.
  7. Classify and identify sauces.
  8. Prepare sauces.
  9. Classify and identify soups.
MnTC goal areas: (N/A)

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