CUL 112 Stocks, Sauces, and Soups

This course teaches students to prepart classic stocks, hot and cold sauces and soups. The traditional mother and small sauces are taught along with more modern preparations including salsas, chutneys, relishes, and coulis. Different thickening methods are presented including the use of: flour in roux and beuree manie, arrowroot, puree, and reduction. Emulsion and liaison techniques are highlighted. Prerequisite: CUL 111

Credits

2