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Apr 18, 2024
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HCM 243 - Soups and Sauces
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Soups and Sauces introduce students to scratch cookery methods through areas of study which include stocks, thickeners, and roux-based sauces. Topics include the five mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions. Cream, clear, and potage soups are also discussed.
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