Day 14: Mother Sauce I: Bechamel and Derivatives

Mother Sauce I: Bechamel and Derivatives

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 bechamel with smooth texture

·        Create one derivative sauce (mornay or soubise)

·        Season dairy-based sauces properly

Key Vocabulary

·        bechamel

·        mornay

·        soubise

·        infusion

Chef Demo (what the chef shows)

·        Bechamel method with roux and milk addition

·        Derivative builds and seasoning checkpoints

Lab (what students do)

·        Cook bechamel; strain; hold safely

·        Make derivative sauce

·        Apply sauce to a simple dish for tasting

Quality and Safety Standards

·        Sauce is smooth, no scorch, correct salt

·        Held safely with skin prevention

·        Clean sauce station

Assessment and Evidence

·        Tasting rubric

·        Station audit

Homework / Reflection (10 to 20 minutes)

·        Write bechamel ratios you learned

·        List 3 menu uses for bechamel