Lesson 2: Sauces

What are the basic ingredients needed to make sauces?
How do you prepare thickeners for sauces?
What are the five mother sauces and their derivatives?
How do you prepare, store, and present sauces?

Demi-Glace
Roux
Slurry
Béchamel
Velouté
Espagnole
Tomato Sauce
Hollandaise
Nappe
Laison

Standards Addressed:
National Standards for Family and Consumer Sciences Education: 8.0 Food Production and Services
8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
9.0 Food Science, Dietetics, and Nutrition
9.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.

Enhancing reading comprehension and critical analysis of informational texts related to stocks, sauces, and soups.
Application of mathematical skills in measuring ingredients and calculating cooking times.
Building vocabulary and understanding terminology related to culinary arts.

Ingredients for Sauces (DOK Level 1): Identify and describe the basic ingredients used in making sauces.
Preparing Thickeners for Sauces (DOK Level 2): Demonstrate methods for preparing thickeners for sauces.
Mother Sauces and Derivatives (DOK Level 3): Identify and prepare the five mother sauces and their derivatives.
Storing and Presenting Sauces (DOK Level 3): Demonstrate techniques for storing and presenting sauces attractively.

Exploring how different cultures use sauces in their cuisines.
Discussing the environmental and nutritional benefits of using homemade sauces.
Understanding the role of sauces in various culinary traditions globally.

Thinking that thickening agents are all the same and can be used in the same way.
Underestimating the complexity and variations of the mother sauces and their derivatives.

Use visual aids and real samples for hands-on identification and tasting.
Provide step-by-step instructions and demonstrations for practical activities.
Offer reading materials at various levels of difficulty.
Allow advanced students to explore more complex stock, sauce, and soup recipes and preparation techniques.

Quizzes on stock, sauce, and soup types, preparation methods, and terminology.

Written reflections on the importance and cultural significance of sauces.

Practical assessments involving preparation and presentation techniques.

Participation in class discussions and hands-on activities.

Visual aids (charts, diagrams, and photos) of different sauces.

Samples of various types of sauces for hands-on activities.

Kitchen equipment for cooking demonstrations (pots, pans, ladles, etc.).

Access to computers for research.

Textbooks and online resources on sauce types, preparation methods, and cultural practices.