Lesson Plan Originally Created By:
alan zerpoli
Cooking 101, Sauces
Part of Unit: Stocks,Soups and Sauces
Lesson Plan Overview / Details
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.
Lesson Time
Standards
California Career and Technical Education Standards
Objectives and Goals
1. Familiarize students with the cooking procedures used to prepare Stocks and Sauces. 2. Students will be able to demonstrate the ability to produce the three types of roux: White, Blond, and Brown. 3. Identify the Five Leading Sauces, the liquid, and thickener used to make each one.
Activities in this Lesson
- Sauce Quotes - Hooks / Set
As the students enter the room they will find a 5" X 8" index card on their desk. Teacher instructs them to take their seats and write down the Quotes on the board and then take ten minutes to write out their thoughts on the meanings of the quotes and how it relates to their culinary instruction and future reputation as chefs. After ten minutes Teacher will ask for volunteers to share.
Quote: "A well made sauce will make even an elephant or a grandfather palatable". ~Grimod de la Reyniere
Quote: "Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstate his talent." ~Curnonsky
Quote: "The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made... they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared... they greatly discredit the cook." ~Eliza Action, Modern Cookery for Private Families (1845)
- Terms, Utensils, Stocks and Sauces - Lecture
See attached teacher notes and the list of Terms and Utensils that will be used during the video presentation.
- Activity 2, Teacher Notes [ Download ]
- Student notes during Video - Guided Practice
Make copies of the attached student notes. Ask students to complete during the video. Then use the Key to review as a class.
- Video Stocks and Sauces - Other
Students watch Video.
- Cooking 101, Sauces - Independent Practice
Students read the material and answer the questions on the student worksheet. Can review material as a goup or grade individually.
- Preparing the Roux - Demo / Modeling
Students will now gather utensils and food products and prepare the Roux
Assessment
- Assessment Types:
- Demonstrations, Observations,
Teacher observes the students while preparing the ROUX and specifically looks for the three degrees of color. Finish product does not have the raw starchy taste of the flour. Teacher also check for completed worksheets during the activities.
