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Soups and Sauces

Published by Basics with Chef Shawn

Describing the differences between stock and broth, mother sauces and the basics of making soups and sauces with a roux as the thickener.

Objectives

Understand the difference between stock and broth; Learn how to prepare a roux for sauce making

Roles

Chef Instructor; Chef; Cook; Sous Chef; Cooking Assistant

Departments

Foodservice; Culinary Team; Culinary Arts Program; Culinary Arts; Environmental Services

Industries

Food Service; Education; Hospitality; Healthcare

Tags

sauce-making; food-service; culinary-arts

Topics

Sauce making; Culinary arts

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