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FOOD TEAM Participants Prepare Soups and Sauces

November 5, 2013

Stocks and sauces are essential items produced in the professional kitchen.  The French word for stock is “fond”, which means “foundation”.  Stocks provide the foundation for numerous sauces and soups. Countless ingredient combinations are used to create soups in every culture around the world.

After practicing their culinary skills in stock preparation last week,  FOOD TEAM (Food Occupational Opportunity Through Enrichment and Mentoring) Program participants prepared various soups and sauces today during their classroom training time at the Shoals Culinary Center.  Soup is one of the most versatile categories of food and allows chefs to be creative while demonstrating classical preparation procedures. Today’s menu included Hollandaise Sauce, and Vichyssoise and Minestrone soups.

FOOD TEAM participants observe Chef Kilburn as he demonstrates the proper techniques for preparing hollandaise sauce

FOOD TEAM participants observe Chef Kilburn as he demonstrates the proper procedures for preparing hollandaise sauce

 

More hollandaise prep instruction

More hollandaise prep instruction

 

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