Stocks, Sauces and Soups BUNDLE

Stocks, sauces and soups are easily taught together because stocks are an important part of many sauces and soups.

STOCKS

Students will learn all about the components, types and making of stocks in the kitchen. (The delicious stocks, not the financial kind.) They will learn about a mirepoix, bouquet garni, and the differences between the stocks.

After learning the steps to making the stock, they will also learn the options for cooking it down. There are 8 discussion question cards and record sheets to get your students using prior food safety knowledge.

SAUCES

Students will use the internet to research information about the mother sauces. They will learn about the tools needed and about the different types of roux. After looking at recipes, students will briefly explain the process of making each mother sauce.

Mother Sauces

*Bechamel *Velouté *Hollandaise *Sauce Tomat *Espagnole

SOUPS

Students will learn about the two classifications of soups, thin and thick. Then they will learn more about the three types of thick soups, bisque, chowder and pureed soups. They will also take a look at the garnishes that can be found on soups.

This resource includes guided notes, a categorization chart and word search for thin or thick soups, a soup reflection after lab, an evaluation sheet for taste testing soups and a soup around the world activity. The soups around the world has students researching the country of origin, locating it on a map and taking a look at the main ingredients. Some of the soups include pho, gazpacho, lentil soup, minestrone, harira, yukgaejang and more.

This would be a great lesson for a family and consumer sciences culinary arts or food program.

Please note this resource and presentation is available in a PDF format. If you want to display the presentation full screen, you can click "View" in the top left then "Full Screen Mode."