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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare the classical sauces.

Definition

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?

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

8.5.6

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