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Can you compare and contrast the 5 basic mother sauces?
Are you able to prepare and use a roux properly?
Can you prepare different hot and cold soups and serve them with the appropriate meals?
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Student Learning Map
- Topic:Soups/Sauces
- Subject(s):Vocations
- Days:5
- Grade(s):9, 10
Key Learning:
Students will learn about, prepare, and serve properly the 5 basic suaces and a variety of hot and cold soups.
Unit Essential Question(s):
Concept: Preparation of various types of soups Concept: Preparation of various types of sauces Concept: Lesson Essential Question(s):Can you identify the 3 classifications of soups?
Are you able to list the key differences in preparing clear and thick soups?
Can you compare and contrast the differences between a broth and a consomme\'? (A)Can you identify the 3 classifications of soups?
Are you able to list the key differences in preparing clear and thick soups?
Can you compare and contrast the differences between a broth and a consomme\'? (ET)Lesson Essential Question(s):Can you contrast a bechamel and a veloute sauce?
Are you able to explain how to avoid creating lumps when mixing a roux and a liquid base together? (A)Can you contrast a bechamel and a veloute sauce?
Are you able to explain how to avoid creating lumps when mixing a roux and a liquid base together? (ET)Lesson Essential Question(s):Vocabulary:
Additional Info:
Textbooks, recipes and cookbooks, tools and equipment.
Resources:
