The foundation of good cooking begins with a thorough understanding of soups, stocks, and sauces. During Soups, Stocks, and Sauces, you will build a fundamental knowledge of various preparation methods and ingredients.

You will also:

• Examine the principles of stocks and thickening agents.


• Study the basics of clear and thick soups.


• Build a fundamental knowledge of grand and small sauces.


• Learn to prepare emulsion sauces, compound butters and dressings.

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