Day 16: Practical Check #2: Stock, Soup, Sauce, and Written Quiz

Practical Check #2: Stock, Soup, Sauce, and Written Quiz

Unit

Unit 2: Stocks, Soups, and Sauce Fundamentals

Class Length

4 to 6 hours

Station Focus

All stations

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Execute a stock or stock-based component to standard

·        Prepare one soup and one sauce with correct technique

·        Demonstrate sanitation and organization under time

Key Vocabulary

·        mise

·        nappe

·        cooling

·        skim

Chef Demo (what the chef shows)

·        How to plan your practical: timeline + mise + cleanup

·        Plating and tasting expectations

Lab (what students do)

·        Practical: produce a small batch soup and sauce

·        Demonstrate thickening method of choice

·        Label and cool remaining product correctly

Quality and Safety Standards

·        No safety violations

·        Soup and sauce meet texture and seasoning standard

·        Proper cooling and labeling

Assessment and Evidence

·        Practical rubric + written quiz

Homework / Reflection (10 to 20 minutes)

·        Reflect on feedback and set 2 goals for Unit 3

·        Study eggs and emulsions basics