CULA 435 Stocks, Sauces, and Soups
The finest cuisine still depends on soups and sauces based on high-quality stocks, so stock-making remains an essential skill that you should learn early in your training. Stocks and sauces are almost never served by themselves but are components of many other preparations. After studying the preparation of stocks and sauces, you will have at your disposal the major techniques for the preparation of soups. As in sauce-making, basic techniques are the building blocks you can use to create a wide variety of appetizing soups.