PROFESSIONAL COOKING II
Covers the procedures and techniques of sauces and stocks. Students will learn how to prepare a variety of classic hot and cold sauces, use thickening agents properly, recognize and classify sauces, and prepare a variety of stocks.
- Demonstrate the correct techniques for a variety of cooking methods including roasting, grilling, sautéing, braising, stewing and steaming to prepare finished dishes to industry standard.
- Demonstrate the ability to thicken soups with various thickening agents.
- Prepare a consommé with appropriate garnish.
- Understand the structure and composition of meat.