Title: Explain the preparation methods and pairings for stocks, soups, and sauces.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Explanation should include

- listing common stocks, soups, and sauces
- identifying the preparation methods used for each
- comparing the preparation methods
- describing common pairings/applications.

Process/Skill Questions:

Thinking

- What is the difference between a stock and a broth?
- Why are commercial bases used instead of a stock or broth in many kitchens?
- How can sauces enhance the flavor of various foods?
- Why is soup an appetizer on most menus?
- What are the benefits of and problems with using a soup base vs. a stock made from scratch?

Communication

- How can employees accommodate the varied requests of customers for sauces?

Leadership

- How do soup selections vary from region to region? Why?
- What are the proper methods for cooling and storing stocks, soups, and sauces?

Management

- What determines the types of soups to offer on the menu?