Culinary 10/18/11
Announcements:
 Planning meeting with HCC for the dinner theater has been tentatively postponed until November
2nd
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You will be cooking on Thursday for the entire period. Come dressed and ready to cook.
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Mr. Eastham needs help with the breakfast for the football team. Please e-mail TODAY if you are
available to help on Friday between 1 pm and 3 pm. He also needs students to help out on Saturday
morning beginning at 6:30 pm.
Objectives for Today
Identify types of stocks and their preparation.
Identify types of sauces and their preparation.
Class Work for Today
1. Go to this website
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151124.cw/index.html
2. Review chapter summaries.
3. Do the Self-Graded Multiple Choice questions. Once you have achieved 100% on the test, e-mail
the results to barbara_savage@hcpss.org
4. Do the Self-Graded True/False questions. Once you have achieved 100% on the test, e-mail the
results to barbara_savage@hcpss.org
5. Do the Essay questions. E-mail your responses to barbara_savage@hcpss.org
6. On the next page, you will find the county’s curricular objectives for stocks and sauces. Copy
and paste these objectives to a Word document. Then underline those objectives that you feel
you need more help with. E-mail your work to me as an attachment. In the subject line of the
e-mail, put the words “Culinary Objectives on Stocks and Sauces from _______________”.
Send your completed work as an attachment.
IF YOU DO NOT FINISH THIS WORK IN CLASS TODAY, PLEASE SEND IT TO ME BEFORE CLASS ON
THURSDAY.
Stocks
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7.74 Identify types of stock
7.75 Discuss the preparation of stock.
7.76 Identify other preparations made from stocks.
7.77 Discuss court bouillon.
7.78 Compare convenience bases and stocks.
7.79 Discuss Hazard Analysis Critical Control Point (H.A.C.C.P.) safety during the
cooling and storing process.
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7.80 Discuss the importance of sauces in culinary preparation.
7.81 Identify the components of a sauce.
7.82 Discuss the thickening agents used in sauces.
7.83 Explain the reduction in sauces.
7.84 Describe how to make a clear sauce.
7.85 Discuss sauce consistencies.
7.86 Identify four mother sauces, related compound sauces, and other sauces.
7.87 Discuss the preparation of the mother sauces and compound sauces.
7.88 Identify types of emulsified sauces.
7.89 Discuss the preparation of emulsified sauces
7.90 Discuss compound butters.
7.91 Discuss miscellaneous sauces.
7.92 Discuss Hazard Analysis Critical Control Point (H.A.C.C.P.) safety during
preparation, cooking, and holding times.
Hot Sauces