Students will understand the importance of great stock, define the difference between the various types of stock and create their own white chicken stock or brown veal stock from the basic ingredients. This is a lecture/demo lab activity of 2 x 55 minute classes . It can be extended to three days for slower classes with reading, vocabulary, and worksheets if needed, then a short discussion on substitute basis.

Teachers note:  The class makes chicken stock and then they use it for the soup section that follows and then review stock again right before the sauce section using brown stock.

This is an introductory lesson about the different types of soup and their basic preparations.

This is a delicious soup and my students enjoy it.  I like to make it each year because it is an opportunity to introduce them to leeks and their unique mild flavor while teaching them the basics of making a pureed soup.

This lesson will introduce the students to the ingredients, and procedures used in making stocks.  This will give the students the necessary knowledge to build the basic Five Mother Sauces.  The lesson will include a video presentation on the making and use of Stocks, Roux and the Five Leading Sauces.  This video from the California Culinary Academy also has excellent Plate Presentation Demonstration.  The students will be asked to do a practical demonstration by making the three Roux's, White, Blond and Brown.

Students will learn the procedure used in "a la minute"  preparation of sauce making. They will prepare a variety of sauces using the same procedure until they grasp it as a procedure.  This lesson plan can be repeated with other mother sauces. 55 minutes.

Requirements- Students must be aware of fond, deglazing, have an understanding of stock, mother sauces, small sauces and finishing techniques.

For 2 day lesson, It can easily be made in to a 2 day lesson plan with an additional lab attached. If time, I do a lab that allows them to create their own sauce after they make the one I did a demo on. Basically, they present the idea to me for approval from a list of ingredients I create (to ensure success). Then they write down the procedure with the ingredients added (with approximate amounts), collect mise en place and then cook it.  I visually watch them make the sauce and taste it for their assessment. They can not collect mise en place till they have created a recipe properly.