20 Stocks, Sauces, and Soups

The four basic types of stock are white, brown, fish, and vegetable. Basic stocks are the base for many different types of sauces and soups. There are five basic sauces called mother, or grand sauces. Other sauces include compound sauces, independent sauces, and those made from purees, meat juices, and butter. Sauces can be adjusted by thickening them or adding seasonings and flavorings. The types of soups are clear, thick, and specialty. Presentation and garnishing of soups varies according to their type. Store soups in tightly sealed containers.

  • pdf version of Unit 5, Chapter 20
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:39 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:39 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:39 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:39 AM
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