CUA 127 Soups, Sauces & Consommés
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Covers the preparation of the five mother sauces and small-derived sauces. Enables students to prepare stocks, consommés, emulsified sauces, clear soups, pureed soups, chowders, national and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.