CULA 1515 Basic Culinary Skills

This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized. (6 lab)

Credits

3 credits

Major Topics

Tools and Equipment
Stocks: Ingredients, Procedures, Glazes
Cooking Equipment
Sauces: Understanding Sauces, ROUX
Cooking Methods
Sauce Families
Holding and Storage Equipment
Finishing Techniques
Measuring Devices
Production
Soups: Classification
Thick Soups: Cream Soups
Clear Soups: Consommé
Puree Soups, Bisques, Chowders
Vegetable Soups

Outcomes

In order to successfully complete this course, the student will:

1.Identify and explain basic and modern kitchen organization.

2. Identify type of stocks.

3. Describe clear soups and their preparation.

4. Describe thick soups and their preparation.

5. Explain reduction of sauces.

6. Define emulsion.

7. Summarize storing and handling consideration for cold sauces.

8. Identify types of cooking equipment.

9. Identify types measuring devices.

10. Identify knives and their uses.

11. Identify small equipment and their uses.

12. Demonstrate a positive attitude toward the job.

13. Demonstrate the ability to work with people.

14. Explain and demonstrate the importance of maintaining quality in food preparation.

15. Prepare various high quality stocks such as: White, Veal, Beef, Fish, Brown Stocks

Other Information

Any information placed here must be adhered to by all instructors:

Recommended textbook: Professional Cooking (current edition), Author Wayne Gisslen, Publisher: John Wiley and Sons.