Preparation should include
- determining the use of the sauce
- using the mother sauces and their derivatives
- assembling mise en place
- using accepted sauce-making techniques
- adjusting the seasoning
- achieving the desired viscosity
- serving the sauce.
Process/Skill Questions:
Thinking
- How does stock become a sauce?
- When should aluminum pans be avoided?
Communication
- What are the mother sauces?
- How do stocks, soups, and sauces differ?
- What are some examples of nontraditional sauces?
Leadership
- How can sauces enhance the flavor of foods?
- How are thickening agents selected?
- What are economic and nutritional considerations for preparing sauce?
Management
- What are the methods for turning the mother sauce into a derivative or compound sauce?
- What are some factors concerning the production and storage of sauces?