Unit 10: Soups, Stocks, and Sauces

Basic ingredients for making stock.
Types of stock and their uses.
Techniques for preparing, storing, and using stocks.
Basic ingredients for making sauces.
Methods for preparing thickeners for sauces.
Identification of the five mother sauces and their derivatives.
Techniques for preparing, storing, and presenting sauces.
Basic types of soups.
Methods for preparing soups in small and large quantities.
Techniques for reheating, garnishing, and serving soups.

Identify and select ingredients for making stock.
Prepare various types of stock.
Store and use stocks in different recipes.
Identify and select ingredients for making sauces.
Prepare various thickeners and sauces.
Identify and prepare the five mother sauces and their derivatives.
Store and present sauces attractively.
Identify different types of soups and their ingredients.
Prepare soups for small and large production quantities.
Reheat, garnish, and serve soups appropriately.

Participation in class discussions and hands-on cooking activities.

Completion of assignments and projects, such as stock and sauce preparation and matching worksheets.

Practical assessments including soup preparation and presentation.

Written reflections and quizzes on stock, sauce, and soup preparation methods.