SOUPS, STOCKS & SAUCES COURSE OUTLINE Summary: This class expands your cooking skills exponentially! You will learn how to make a flavorful stock, the classic five “mother sauces” to dress up any cooked meat or vegetable, and soups and sauces from around the globe: India, Thailand, Italy, France, China, and the American Southwest. Methodology: Lecture Demonstration Hands-on Class Outline: Equipment Differences between store bought and homemade How to Make a Flavorful Stock Brown Stock White Stock Fumet Classic and Ethnic Soups Thai Chinese Italian French Southwestern Indian Equipment Thickeners Flour-roux - sauces Cornstarch - Chinese food Arrowroot - pies How to make the 5 Mother Sauces Brown Sauce or Espagnol Veloute Bechamel Tomato Hollandaise Classic and Ethnic Sauces Thai Chinese Italian French Southwestern Indian