Soups, Sauces, and Consommes

Course Code

CUA 127

Credits

3

Covers the preparation of the five mother sauces and small-derived sauc- es. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.

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