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.
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