Stocks and Sauces
By: John Draz and Christopher KoetkeCopyright: 2013
Subject: Culinary Arts
Grade Level: 9-14
- The Stocks and Sauces DVD, part of the G-W Culinary DVD series, provides instruction on the preparation of stocks, roux, and the five mother sauces. This DVD reinforces methods taught in The Culinary Professional and its companion materials, but makes a great supplement for any foods or culinary text. This DVD includes the following segments:
- Preparing a Sachet and Bouquet Garni
- Preparing Stocks
- Preparing Roux
- Preparing White Sauce
- Preparing Velouté
- Preparing Brown Sauce: Jus Lié, Espagnole, Demi-Glace
- Preparing Tomato Sauce
- Preparing Hollandaise
- Products & Prices College & Career
- Table of Contents
- DVD1. Preparing a Sachet and Bouquet Garni
2. Preparing Stocks
3. Preparing Roux
4. Preparing White Sauce
5. Preparing Veloute
6. Preparing Brown Sauce: Jus Lie, Espagnole, Demi-Glace
7. Preparing Tomato Sauce
8. Preparing Hollandaise - The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
- About the Author(s)
- Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.