The course describes common procedures used to prepare stock, ingredients used in making stock, and explains the functions of a stock in making sauces and soups.
This course focuses on the procedures necessary to prepare a full repertoire of both classes and contemporary sauces, their uses and the reasons for using a sauce to finish a dish.
This course begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, saute, and braising. Recipes, seasoning, and servings are also covered.