Day 13: Thickening Methods: Roux, Slurry, Liaison

Thickening Methods: Roux, Slurry, Liaison

Unit

Unit 2: Stocks, Soups, and Sauce Fundamentals

Class Length

4 to 6 hours

Station Focus

Sauces / hot line

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Make blond and brown roux to correct color

·        Thicken with slurry without lumps

·        Use liaison safely without curdling

Key Vocabulary

·        roux

·        slurry

·        liaison

·        temper

·        nappe

Chef Demo (what the chef shows)

·        Roux cook levels and smell cues

·        Slurry mixing and adding

·        Tempering eggs for liaison

Lab (what students do)

·        Cook roux to blond and brown; label and store

·        Make a simple sauce thickened 3 ways and compare

·        Nappe test and strain standards

Quality and Safety Standards

·        No raw flour taste

·        No lumps; smooth consistency

·        Egg liaison not scrambled

Assessment and Evidence

·        Short practical: thicken a sauce to nappe

·        Exit quiz: when to use each thickener

Homework / Reflection (10 to 20 minutes)

·        Write which thickener fits: gravy, stir-fry sauce, cream soup

·        Study mother sauces for Days 14-15