Day 15: Mother Sauce II: Velouté and Derivatives

Mother Sauce II: Velouté 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 veloute from stock and roux

·        Prepare a derivative sauce (suprême or mushroom style)

·        Demonstrate nappe consistency and straining

Key Vocabulary

·        veloute

·        suprême

·        reduction

·        chinois

Chef Demo (what the chef shows)

·        Veloute build and simmer

·        Derivative flavoring and reduction

Lab (what students do)

·        Cook veloute; strain

·        Build a derivative sauce and adjust seasoning

·        Serve sauce with protein or veg tasting

Quality and Safety Standards

·        Clean flavor, no raw flour

·        Correct viscosity

·        Proper holding and labeling

Assessment and Evidence

·        Tasting rubric

·        Exit ticket: veloute method

Homework / Reflection (10 to 20 minutes)

·        Write the difference between bechamel and veloute

·        Prepare for Day 16 practical