1. SOUPS . 2. SOUPS = IS A LIQUID FOOD DERIVED FROM MEAT, POULTRY, FISH AND VEGETABLES.CLASIIFICATIONS OF SOUPS:  CLEAR SOUPS  THICK SOUPS  SPECIALTY AND NATIONAL…

1.Sauces2. Introduction  Why do I need this?  60 minute lecture  5 minute quiz  You should be able to not only define whata sauce is, but also be able to identify…

1.SaucesSauces 2. IntroductionIntroduction  Why do I need this?Why do I need this?  60 minute lecture60 minute lecture  5 minute quiz5 minute quiz  You should…

1. Soups (soupe, potage, fr.) “A liquid savory food served at the beginning of a meal or as a light meal in itself.”-Larousse Fall 20111 CHRM 1120/O'Donnell 2. Soup…

Slide 1 Slide 2 Stocks Slide 3 Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish,…

Slide 1 Stocks and Soups A first-rate soup is more creative than a second-rate painting. -Abraham Maslow Slide 2 Unit Objectives Students will be able to: list different…

Slide 1 Chapter 6 Stocks, Sauces, and Soups Slide 2 Stocks Chapter 6. 1 Slide 3 The basics of a Stock There are four essential parts to all stocks: There are four essential…

Slide 1 Unit Objectives Students will be able to: list different categories of soups. identify principles of soup production. understand concepts of various thickening agents.…

Slide 1Stocks, Sauces and Soups Slide 2 What is Stock? A flavorful liquid made by gently simmering bones and or vegetables. Slide 3 4 Essential Parts to Stock Mirepoix –…

Slide 1 Menu Inspiration A unique look at the components included on a restaurant menu. Slide 2 Types of Appetizers For centuries, a delectable assortment of small plates…