Short course : Classic French Sauces
Date/ Duration: 2hrs class – Mondays at 7pm and Saturdays at 11am
When you think of French food and classic French cooking you probably think of French sauces. And you are right to do just that! Sauce recipes are prevalent in French cooking. They are used not only as toppings for simply cooked foods (grilled meat or steamed vegetables for example), but also as ingredients within other recipes.
Don't be scared off by those fancy names!
French sauces should not intimidate you. After you've made a sauce one time you will see how simple it can be. And the name can add elegance to your meal. Try calling macaroni and cheese, Des Pates à la Sauce Mornay, and see if your family notices the difference.
At the end of the course you’ll be able to:
- Cook some French sauces
- Discover different techniques (roux sauce, cold emulsified Sauces, hot emulsified Sauces, stock sauces
- Apply the foundation recipes to other recipes or other variations of the original recipe
- Discover some French cooking terms
Pre-Requisites
This course is suited to anybody
interested in French food and culture in general or in learning how to
cook traditional French food. Everybody is welcome.
Material
All
ingredients and ustensils, will be provided by “Chateau Cuisine”. In
addition all students will be given the recipes in English. Students
need to bring apron, pen and notebook.
Additional Information
Please
note the course is held in English with some French spoken to introduce
the French language to students. Students will be taught some of the
French terms used in a kitchen and we aim to give clear interpretations
during classes.
The classes are held in Sandringham, Bayside Victoria
