Unit Title: Stocks, Sauces, and Soups

Grade Level: Culinary 2

Timeframe: 30 Blocks

Essential Questions

What are the four essential parts of stock and the proper ingredients for each?
What are the various types of stock and their specific ingredients?
What are the three methods for preparing bones for stock?
What are the ingredients for several types of stocks?
How do you degrease stock?
What is the proper way in which to cool a stock?
What are the grand sauces? What other sauces are made from them?
What are the proper ingredients for sauces?
How do you prepare different kinds of sauces?
How do you match sauces to the appropriate type of food?
What are the two basic kinds of soup?
How do you prepare the basic ingredients for broth, consommé, puree, clear, and cream soups?
How do you prepare different kinds of soup?

Common Core Standards

21st Century Skills Standard and Progress Indicators:

9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.4 Demonstrate leadership qualities and collaboration with others.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service

Standards/Cumulative Progress Indicators (Taught and Assessed):

CCSS.ELA-Literacy.RST.11-12.1
Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author
makes and to any gaps or inconsistencies in the account.

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CCSS.ELA-Literacy.RST.11-12.9
Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process,
phenomenon, or concept, resolving conflicting information when possible.

Instructional Plan Reflection

Unit 6 Pre-test Foundations Level 1 Companion site – Chapter 6 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
SLO - WALT Student Strategies Formative Assessment Activities and Resources Reflection
Identify the four Bouquet Garni Assembly of Bouquet Garni
essential parts of a Activity Based assembly and Sachet d’Epices Foundations Level 1 text page 380 questions
stock and the Learning Foundations Level 1
proper ingredients Teachers Ed. Pg. 370 Foundations Level 1 Companion site – Chapter 6 Essay Questions
for each. (also good to review and http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
practice previously learned /t/index.html
9.3.HT‐RFB.2 knife skills/cuts)
9.3.HT‐RFB.8

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List and explain the Taste test finding Taste Testing Stocks Foundations Level 1 text page 380 questions
various types of Activity Based Foundations Level 1
stock and their Learning Pictograms Teachers Ed. Pg. 372 Foundations Level 1 Companion site – Chapter 6 Essay Questions
ingredients; http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
prepare the Inquiry Based Comparing Stocks Pictogram Activity /t/index.html
ingredients and Learning reports Foundations Level 1 pg. 381
cook several types Stock Recipes…
of stocks, including
Critical Thinking Comparing Stocks
3 methods for Chicken White Stock
Foundations Level 1 pg. 381
preparing the
bones for stock. http://www.foodnetwork.com/recipes/white-chicken-stock-recipe.html

9.3.HT‐RFB.8 Fish White Stock

9.3.HT‐RFB.4
http://www.foodnetwork.com/recipes/tyler-florence/white-crab-stock-recipe.html
9.3.HT‐RFB.2
Basic Brown Stock
CCSS.ELA-
Literacy.RST.11- http://www.foodnetwork.com/recipes/emeril-lagasse/basic-brown-stock-recipe.html
12.1
Fumet

CCSS.ELA- http://www.foodnetwork.com/recipes/emeril-lagasse/classic-fish-fumet-recipe.html
Literacy.RST.11-
12.9 Court Bouillon

http://www.foodnetwork.com/recipes/alton-brown/ge-court-bouillon-recipe.html

Demi-Glace

http://www.foodnetwork.com/recipes/emeril-lagasse/demi-glace-recipe.html

Vegetable Stock

http://www.foodnetwork.com/recipes/emeril-lagasse/vegetable-stock-recipe.html

Chicken Stock
http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-
recipe.html

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Explain how and Inquiry Based Student Heat Transfer Activity in Foundations Level 1 text page 380 questions
why stocks are Learning observations on Foundations Level 1
degreased and heat transfer activity Teacher Ed. Pg. 376 Foundations Level 1 Companion site – Chapter 6 Essay Questions
demonstrate how Small Group http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
to properly cool Healthier Stock A Healthier Stock Recipe in /t/index.html
stocks answers Foundations Level 1 pg. 381

9.3.HT‐RFB.4
9.3.HT‐RFB.2

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Identify the grand Inquiry Based Student answers to Nested Recipes Activity Foundations Level 1 text page 391 questions
sauces and list Learning Nested activity Foundations Level 1
other sauces made Teachers Ed. Pg. 382 Foundations Level 1 Companion site – Chapter 6 Essay Questions
from them. Flow Charts http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
Bones to Bordelaise activity /t/index.html
9.3.HT‐RFB.2 Foundations Level 1 pg. 392
Grand Sauce Recipes
CCSS.ELA-
Literacy.RST.11- Béchamel
12.9 http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-
recipe.html

Velouté
http://www.foodnetwork.com/recipes/emeril-lagasse/veloute-sauce-
recipe.html

Brown of Espagnole sauce

http://www.foodnetwork.com/recipes/emeril-lagasse/espagnole-sauce-
recipe.html

Tomato Sauce
Using fresh tomatoes http://www.foodnetwork.com/recipes/alton-
brown/tomato-sauce-recipe.html

Using whole canned tomatoes http://www.foodnetwork.com/recipes/mario-

batali/basic-tomato-sauce-recipe12.html

Using canned crushed tomato http://www.foodnetwork.com/recipes/giada-

de-laurentiis/simple-tomato-sauce-recipe3.html

Hollandaise
http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-
recipe.html

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List the proper Small Group Jigsaw activity Roux Jigsaw activity Foundations Level 1 text page 391 questions
ingredients for sauces Foundations Level 1
sauces, prepare Peer Teaching Teachers Ed. Pg. 385 Foundations Level 1 Companion site – Chapter 6 Essay Questions
several kinds, and Derivative Sauces http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
match sauces to Researched Research Dishes that use Derivative /t/index.html
appropriate foods. Based Learning Sauces activity Foundations
Level 1 Teachers Ed. pg. 382
9.3.HT‐RFB.4 Critical Thinking
9.3.HT‐RFB.2 Which Sauce Should I Use
activity Foundations Level 1
pg. 392

Identify the two Inquiry Based Soup/Stock/Grand Soup/Stock/Grand Sauce Foundations Level 1 text page 402 questions
basic kinds of Learning Sauce Hierarchy Hierarchy activity
soups and give chart discussions Foundations Level 1 Foundations Level 1 Companion site – Chapter 6 Essay Questions
examples of each Teachers Ed. Pg. 393 http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
/t/index.html
9.3.HT‐RFB.2

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Explain the Critical Thinking Soup to Soup menus Soup to Soup activity Foundations Level 1 text page 402 questions
preparation of the Foundations Level 1 pg. 403
basic ingredients Research Based Think Soup Foundations Level 1 Companion site – Chapter 6 Essay Questions
for broth, Learning reports/findings Good Think Soup activity http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/-
consommé, puree, Foundations Level 1 pg. 403 /t/index.html
clear, and cream
soups; prepare Soup recipes…
several kinds of
soup
Chicken Broth
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-broth-
9.3.HT‐RFB.2
recipe.html

CCSS.ELA- Consommé Recipe

Literacy.RST.11- http://www.foodnetwork.com/recipes/emeril-lagasse/consomme-recipe.html
12.9
Puree Recipe
Pumpkin http://www.foodnetwork.com/recipes/alton-brown/pumpkin-
puree-recipe.html
Tomato http://www.food.com/recipe/tomato-puree-37671

Cream Soups
Broccoli http://www.foodnetwork.com/recipes/cream-of-broccoli-soup.html

New England Clam Chowderhttp://www.foodnetwork.com/recipes/anne-

burrell/new-england-clam-chowder-recipe.html

Potato http://www.foodnetwork.com/recipes/guy-fieri/fully-loaded-baked-
potato-soup-recipe.html

Benchmark Assessment: Unit 6 Exam

Summative Written Assessments

Unit 6 Exam Foundations Exam prep questions pg. 406-407 in text.

Summative Performance Assessment

Soup Recipes Created in class by Students

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