# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556357

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare the classical sauces.


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

  • How does one choose the appropriate cooking process for the selected sauce?
  • Why are sauces important to the menu?
  • Why is proper explanation of sauces and their preparation important to customer service?
  • Why should instructions be given to staff charged with sauce preparation?
  • What corrective measures can be taken if a sauce begins to break down during preparation?
  • What instruction is necessary for plating classical sauces?
  • What components should be considered in sauce preparation?
  • How do time-management skills, education, and experience benefit sauce-preparation techniques?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Check the national FCCLA portal.


Culinary Arts


Professional Presentation


National Standards for Family and Consumer Sciences Education


Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.