CUL 112 Stocks, Sauces, and Soups

This course teaches students to prepare 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 beurre manie, arrowroot, puree, and reduction. Emulsion and liaison techniques are highlighted. Prerequisite: CUL 111 2 quarter hours

Credits

2

Distribution

KC:Kendall Course