Collected Recipes from the Culinary Institute at the University of Tennessee
KITCHEN SKILLS II
SAUCES
- Class 1 - 5/20/2010 - Chapter 11 in the text - pg. 217
- Opening class review stock making, thickening agents, reductions Roux, clarified butter
- Discuss - arrowroot, cornstarch, beurre manie
- Bechamel Sauce - make + four or five derivative sauces - pg.237
- Class 2 - 5/25/2010 - Veloute Sauce - from fish stock and white stock
- Make 5 derivative sauces see pg. 239
- Class 3 - 5/27/2010 - Espagnole Sauce - from brown stock
- Make a demi glace + 5 derivative sauces page 242
- Class 4 - 6/1/2010 - Tomato sauce - make the three derivative sauces on pg. 243 & 244
- pesto
- Class 5 - 6/3/2010 - Hollandaise and Bernaise - have everyone make their own - prepare both ways
- Make 3 or 4 derivative sauces.
- Class 6 - 6/8/2010 - Beurre Blanc and Beurre Rouge - make both pg. 247
- Class 7 - 6/10/2010 - Salsa & Coulis - page 251 + make variations for different salsa and coulis pg. 271 & 272
- Class 8 - 6/15/2020 - Compound butters - make four or five different types
What follows are the eight classes to be taught in this class:
Each of the classes should be accompanied by a protein. The discussion should then lead to what type of a sauce is selected for different kinds of proteins.