FoodService

Stocks, Sauces, and Soups

  -F.S. 202 - Stocks    /   F.S. 203 -  Sauces   /   -F.S. 204 - Soups

In "Stocks, Sauces, & Soups", you will learn the fundamentals to creating what is arguably the most important bases for all dishes. The centerpiece of the dish (whether it be a New York Strip, Striped Bass, or even Buffalo Wings) is only going to be as flavorful and lively as the stock or sauce that it is cooked or accompanied with. You will learn to prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white beef stock, chicken stock, fish stock, and brown stock; cool and store stocks correctly; and prepare meat, chicken, and fish glazes.