Culinary Arts
Instructional Activities:
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Myculinarylab Assignments: See below
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Read Chapter 10 Stocks and Sauces
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Complete all assignments, learning modules.
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Complete Quiz and Test
Unit Information:
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PA Task 1700 PREPARE STOCKS, SOUPS AND SAUCES
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PA Task 1701 Identify, prepare and evaluate a variety of stocks.
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PA Task 1702 Identify, prepare and evaluate a variety of mother and small sauces.
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PA Task 1703 Prepare and evaluate types of soups.
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PA Task 1200 PREPARE VEGETABLES
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PA Task 1201 Identify market forms of vegetables.
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PA Task 1202 Demonstrate 3 methods to prepare vegetables.
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PA Task 1203 List the factors to consider when preparing vegetables.
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PA Task 1204 Explain and describe the standards of quality for cooked vegetables.
Goals & Objectives:
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Students will prepare specific recipes that incorporating a variety of the Mother Sauces and Compound sauces.
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Students will learn to master and prepare the Mother sauces
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Students will be able to identify and describe a variety of sauces that accompany meats, poultry, fish, pasta's, and vegetables.
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Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.
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All students will follow rubrics and will be graded through Skill grades, Knowledge Grades and Work Ethic Grades.
Assessment:
Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).
Copies of assessments will be reviewed with all students and explained fully.
Hard copies will be given to keep in your culinary binders.
Week One (Marking Period-2) Sauces & Compound Sauces
Grand/Mother Sauces
Compound Sauces
