Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Soup & Sauce Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941915
  • ISBN-13: 9780826941916
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the sixth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on the production and presentation of a variety of soups and sauces.

Features

  • National Apprenticeship Training for Cooks: Soup & Sauce Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

  • This is the sixth station in the ACFEF apprenticeship program and focuses on the production and presentation of a variety of soups and sauces. This station will teach learners more fundamentals than any other station, including many necessary basics that will enable learners to become accomplished culinarians.

  • Learners will also discover how to thicken stocks with the appropriate white, blond or brown roux. These stock-making skills will lead to creating consommés, bisques, chowders and specialty soups. This module also provides learners with the opportunity to become proficient in the mother sauces: béchamel, velouté, espagnole, tomato sauce, and hollandaise.

  • A final topic in National Apprenticeship Training for Cooks: Soup & Sauce Station is sustainability. Sustainability through water conservation practices is as important as learning the basics of cooking, and this station introduces learners to the simple steps of how to conserve water by identifying faucet leaks, insulating pipes to save energy, and not using water unnecessarily.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today¿to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Stocks
Chapter 2: Convenience Products
Chapter 3: Soup Basics
Chapter 4: Clear Soups
Chapter 5: Thick Soups
Chapter 6: Specialty Soups
Chapter 7: Sauce Basics
Chapter 8: Classical Sauces
Chapter 9: Butter Sauces
Chapter 10: Contemporary Sauces

Key Terms
Sustainability Corner
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