Title: Prepare the classical sauces.
Course: Quantity Food Specialization (16052-V) > Section: Applying Quantity Food-Preparation Techniques

Preparation should include following the procedures for making and using the classical sauces (béchamel, espagnole or brown, hollandaise, tomato, and velouté) for quantity production.

Process/Skill Questions:

Thinking

- How does one choose the appropriate cooking process for the selected sauce?
- Why are sauces important to the menu?

Communication

- Why is proper explanation of sauces and their preparation important to customer service?
- Why should instructions be given to staff charged with sauce preparation?

Leadership

- What corrective measures can be taken if a sauce begins to break down during preparation?
- What instruction is necessary for plating classical sauces?

Management

- What components should be considered in sauce preparation?
- How do time-management skills, education, and experience benefit sauce-preparation techniques?