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Culinary Ladder · College

Stocks, Sauces and Soups

Escoffier's foundations: stocks, roux and liaisons, the five mother sauces and their children, emulsions, pan sauces and reductions, and soups, linked to the classic recipes in Meal Prep.

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7 topics in 3 units. Builds on Heat and Cooking Methods. Leads to Garde Manger and Preservation and Flavor, Seasoning and Menu Design. Not sure this is the right course? Find your rung.

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Unit 1 Stocks and Thickeners

2 topics

The foundation of the French kitchen, and how sauces get their body.

  1. Stocks: White, Brown, Fish and Vegetable
  2. Roux, Slurries and Liaisons

Unit 2 The Sauces

4 topics

The five mother sauces, their children, emulsions and pan sauces.

  1. The Five Mother Sauces
  2. Small Sauces: Children of the Mothers
  3. Emulsions: Mayonnaise, Hollandaise, Vinaigrette, Beurre Blanc
  4. Reductions and Pan Sauces

Unit 3 Soups

1 topics

Clear, cream, purée and bisque.

  1. Clear, Cream and Purée Soups