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    Harrison College
  Jan 22, 2018
2017-2018 Catalog
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CA 1200 - Stocks, Sauces and Seafood Cookery

6 Credit Hours

This course provides the foundation for all cuisine which originates with the creation of delectable sauces. Students begin by using fresh ingredients to prepare stocks such as beef, chicken, veal and fish. These “mother” sauces provide the base for all “small” sauces. Preparation of consommés, cream and bean soups as well as their thickening agents is emphasized. Additional sauce proficiency is acquired while used as an accompaniment. This course is designed to introduce the student to the processes of purchasing, receiving and handling fish and shellfish. Attention is given to techniques and procedures for fabricating fresh fish. Fundamental cooking concepts are introduced early on. Students progress through economical and attractive plate presentations. Emphasis is placed on the total use of whole fish, shellfish and mollusk. Prerequisite(s): CA 1000 .

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