Title: Prepare sauces.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Preparation should include

- determining the use of the sauce
- assembling mise en place
- using accepted sauce-making techniques for the type of sauce
- adjusting the seasoning
- achieving the desired viscosity
- serving the sauce.

Process/Skill Questions:

Thinking

- How does stock become a sauce?
- When should aluminum pans be avoided?

Communication

- What are the mother sauces?
- How do stocks, soups, and sauces differ?
- What are some examples of nontraditional sauces?

Leadership

- How can sauces enhance the flavor of various foods?
- How are thickening agents selected?
- What are the considerations for preparing sauce products with economy and nutrition in mind?

Management

- What are the methods for turning the mother sauce into a derivative or compound sauce?
- What are some factors concerning the production and storage of sauces?