Sauces Unit - BUNDLE (Family and Consumer Science, FACS, FCS, ProStart)

These 5 Mother Sauces and Roux are the foundation of French cooking. They are amazing to have knowledge of for just the basic sauces but show easy adaptations to other secondary sauces. Each booklet has a lab with directions on how to make the sauce. If you are doing a week on bechamel students can just bring the booklet to class or leave it in the room.

These booklets are to be printed double sided. Each page is folded down the spine guideline.

ROUX BOOKLET and Power Point

This booklet on roux is for starting your soups, stews and mother sauce unit. Roux is one of the base thickeners used in a kitchen. This booklet goes over:

• What is a roux? ingredients, how it works
• Mixing roux and liquid - hot liquids, cold roux, hot roux, cold liquids
• Making a roux - checklist and directions
• Stages of roux - white, blond, brown
• Where each type of roux is commonly used

This booklet is to be printed double sided then folded down the spine. To attach the pages together you can staple the spine of hole punch and attach string.

VELOUTE BOOKLET

The mother sauces are one of the basics of french cooking. This lab on veloute goes through making the veloute and its's intermediate and derivative sauces.

The booklet is to be put together in this order:

1. Veloute (chicken, fish, veal)
2. Making a Veloute - Checklist
3. Veloute Small Sauces
4. Infographic of veloute

BECHAMEL BOOKLET

This is a booklet about Bechamel. It starts with the Mother Sauce Bechamel and it's ingredients, how to make it and leads into some of the Small Sauces (Derivatives) Mornay, Cream and Cheddar. The headings on each of the pages chronologically when they are folded together are:

1. Front Cover - Bechamel
2. Inside - Making a Bechamel
3. Back Cover - Small Sauces

TOMATO SAUCE

These booklets are to be printed double sided. Each page is folded down the spine guideline. The pages go in this order:

1. Tomato sauce
2. Making tomato sauce
3. Notes
4. Making a variation with bacon
5. Small sauces
6. Notes
7. Listing of small sauces and ingredients
8. Infographic on tomato sauce

ESPAGNOLE

1. Espagnole (Brown Sauce)
2. Making an Espagnole - Checklist
3. Notes
4. Making a Demi-Glace
5. Small Sauces
6. Notes
7. Making a Small (Derivative) Sauce
8. Infographic on Espagnole

HOLLANDAISE BOOKLET

This booklet can be printed on the short edge binding, double sided then folded

National Standards for Family and Consumer Sciences

8.5.6 Prepare various stocks, soups and sauces using safe handling and professional preparation techniques.

Did you know you earn TPT credits for purchases on TPT?

All you have to do is give the purchase a fair rating and TPT gives you credits to use on other purchases! It's literally free money - no strings attached.

Also, follow me and be notified when new products are uploaded. New products are always 20% off for the first 24 hours they are posted. It pays to follow me!

Please feel free to contact me with any questions.

Thank you so much,

Stephanie Edmond

Fork and Knife

instagram @forkandknifeteacher