Cook Apprentice www.drumvss.ca Saucier (CKA3490) Why Take This Module? Here you will begin to understand the importance stocks, soups and sauces in the industrial kitchen: 1. Taste gourmet delights you prepare while learning the basics of successful cooking and the benefits of healthy food choices.. As you gain confidence in your cooking you can share your results with family and friends. 3. This foundation in stocks, soups and sauces is the heart of the classical kitchen. 4. Light broths and soups are a natural source of healthy nutrients. What Do You Need To Know Before You Start? Cook Apprentice (CKA3480) Enthusiasm and a willingness to learn will ensure success. What Will You Know and Be Able To Do When You Finish? 1. identify the ingredients used for the production of a complete repertoire of foundation sauces, their derivatives (small sauces) and soups 1.1 describe the role of sauces in classic cuisine 1. explain the structure of sauces and demonstrate increased understanding of thickening agents 1.3 identify ingredients used in a cross section of basic sauces and derivatives, including: 1.3.1 velouté-derivative; e.g., mushroom sauce 1.3. béchamelderivative; e.g., Mornay sauce 1.3.3 tomato-derivative; e.g., Spanish 1.3.4 espagnole-derivative; e.g., brown sauce or demi-glace 1.3. hollandaise-derivative; e.g., béarnaise 1.4 identify ingredients used in a cross section of soups, including: 1.4.1 consommés 1.4. chowders 1.4.3 bisques 1.4.4 ethnic and specialty soups. prepare, present and evaluate a repertoire of foundation sauces, their derivatives and soups CKA3490 - Saucier.docx 8/7/1 page 1
.1 identify standards of quality for sauces and soups. identify production techniques for a cross section of basic sauces and derivatives, including:..1 velouté-derivative; e.g., mushroom sauce.. béchamelderivative; e.g., Mornay sauce..3 tomato-derivative; e.g., Spanish..4 espagnole-derivative; e.g., demi-glace.. hollandaisederivative; e.g., béarnaise.3 identify production techniques for a cross section of soups, including:.3.1 consommés.3. chowders.3.3 bisques.3.4 ethnic and specialty soups; e.g., minestrone, vichyssoise, gazpacho, mulligatawny.4 display creativity and flair in the presentation of sauces and soups with appropriate foods, accompaniments and garnishes 3. prepare, present and evaluate gravy, au jus and jus lié 4. apply skills and techniques for professionalism in the industry 4.1 prepare a minimum of three recipes 4. participate in all kitchen brigade activities 4.3 use appropriate resources to: 4.3.1 adhere to a detailed time line 4.3. plan effectively 4.3.3 prioritize tasks 4.3.4 manage facilities, equipment and supplies 4.4 demonstrate the use of food preparation techniques, including: 4.4.1 safety and sanitation 4.4. measurement 4.4.3 recipe terminology/modification 4.4.4 use of available kitchen equipment 4. explain and demonstrate the ability to use the: 4..1 metric system 4.. imperial system. demonstrate basic competencies.1 demonstrate fundamental skills to:.1.1 communicate.1. manage information.1.3 use numbers.1.4 think and solve problems. demonstrate personal management skills to:..1 demonstrate positive attitudes and behaviours.. be responsible..3 be adaptable..4 learn continuously.. work safely.3 demonstrate teamwork skills to:.3.1 work with others.3. participate in projects and tasks CKA3490 - Saucier.docx 8/7/1 page
6. create a transitional strategy to accommodate personal changes and build personal values identify short-term and long-term goals 6. identify steps to achieve goals How Will Your Mark For This Module Be Determined? Percentages Written Assignments and Tests 30% Practical Lab Experience 0% Final Test 0% Which Resources Will You Use? Professional Cooking, nd Edition, Wayne Gisslen Videos and Teacher Resources Activities/Worksheets 1. Module handout. Sauces - notes, assignment, prepare béchamel, veloute, espagnole, and tomato sauces 3. Sauces - written and cooking tests CKA3490 - Saucier.docx 8/7/1 page 3
Sauces and Gravies Worksheet 1) Give at least five points about each of the following mother sauces: a) Espagnole b) Béchamel c) Veloute d) Tomat e) Hollandaise CKA3490 - Saucier.docx 8/7/1 page 4
) For each of the five mother sauces state two secondary sauces and their base ingredients: Mother Sauce Secondary Sauce Basic Ingredients of Secondary Sauce Espagnole Béchamel Tomato Veloute Hollandaise _ CKA3490 - Saucier.docx 8/7/1 page
3) Explain what is meant by the term Roux. Your answer should include the following: i. Function (1 mark) ii. iii. Composition (1 mark) Types of Roux (3 marks) iv. Cooking Procedure (3 marks) 4) Provide at least five points about each of the following thickening agents. a) Cornstarch b) White wash c) Beure Manie d) Liaison ) Define the following terms for two marks each: a) Demi glaze CKA3490 - Saucier.docx 8/7/1 page 6
b) Reduction c) Finishing d) Cold Sauces e) Glace de Viande f) Gravies g) Deglazing h) Brown Roux i) Compound Butters j) Maitre d hotel Butter k) Court Bouillon CKA3490 - Saucier.docx 8/7/1 page 7