Mother Sauces The Mother Sauces of French Cuisine Dr. Vernon L. Czelusniak, Ph. D. August 5, 2004

1. 1 30 Title Slide Mother Sauces The Mother Sauces of French Cuisine Dr. Vernon L. Czelusniak, Ph. D. August 5, 2004 Upon entry into this first screen, the Title will appear, followed by text dissolving in. The text will illustrate the name of the lesson, the lesson designer and the assignment information. Verdana font of 12 (test) & 14 (headings) will be used throughout the entire design. The voiceover will provide necessary navigation instructions and will begin once all text is present. Click your mouse anywhere on the presentation to continue. Storyboard for AIU Students

2. 2 30 Welcome • Welcome to the Mother Sauces of French Cuisine! This learning activity is designed to provide you with a comprehensive understanding of the Mother Sauces of classical French cuisine. Learning these sauces, is one of the most important skills that you will develop during your culinary education. These classical sauces are the foundation upon which all other sauces in French cuisine are based. Click your mouse anywhere on the screen to continue. In this slide, a Welcome to the Mother Sauces of French Cuisine will appear followed by the text dissolving in. The narrator will start off the lesson by narrating the entire first slide. This is done to familiarize the learner with the narration and to initiate a user-friendly atmosphere. • This learning activity is designed to provide you with a comprehensive understanding of the Mother Sauces of classical French cuisine. • Learning these sauces, is one of the most important skills that you will develop during your culinary education. These classical sauces are the foundation upon which all other sauces in French cuisine are based. • Click your mouse anywhere on the screen to continue. Storyboard for AIU Students

3. 3 30 Introduction Introduction Welcome to the Mother Sauces learning module. My name is Chef Pierre and I will be guiding you through this lesson. Click anywhere on the screen to continue. In this slide, the Introduction will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide introduces Chef Pierre as the lesson leader. He will be speaking throughout the course, taking over the role of the narrator. Welcome to the Mother Sauces learning module. My name is Chef Pierre and I will be walking you through this lesson. Click anywhere on the screen to continue. Storyboard for AIU Students

4. 4 30 Introduction Introduction In this lesson, you will develop a better understanding of the Mother Sauces of French cuisine. Before we get started, you should first visit the help page, so you will know how to move through the presentation. To do this, click on the Question Markbutton below. If you are already comfortable navigating around, click anywhere on the screen to get started. Upon entry to this screen the Introduction will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. The first few screens are designed to familiarize the learner with the program by simply prompting them to click on the screen to continue. This slide adds more navigation hints. In this lesson, you will define the Mother Sauces of French cuisine. Before we get started, you should first visit the help page, so you will know how to move through the presentation. To do this, click the Question Mark button below. If you are already comfortable navigating around, click anywhere on the screen to get started. Storyboard for AIU Students

5. 5 30 Main Menu Main Menu Title Slide Welcome Introduction Objectives Lesson 1: Mother Sauce Definitions Lesson 2: Mother Sauce Ingredients Lesson 3: Mother Sauce Derivatives Learning check (quiz) Help Page This slide is the Main Menu. From here learners will be able to link to every main section in the learning program. Each menu topic will be hyperlinked to the start of each section. In addition, when learners click on the Main Menu button at any point in the program, they will be brought back to this menu. The voiceover will provide necessary navigation. This is the Main Menu. If you are familiar with this is material, you may navigate to any section in the module by clicking on the topic name. However, if you are new to this course, click on the Forward Arrow button now to start from the beginning. Storyboard for AIU Students

6. 6 30 Objectives Objective Upon entry to this screen the Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. As your Chef and guide, I will be sure to clearly define the objectives of this learning module. Your success is of paramount importance to me. In fact, it is my responsibility to ensure that you are given every available opportunity to learn and achieve to your highest potential. I will be sure to clearly define the objectives of this learning module. Your success is of paramount importance to me. In fact, it is my responsibility to ensure that you are given every available opportunity to learn and achieve to your highest potential. Storyboard for AIU Students

7. 7 30 Objectives Objective This learning module is designed to help you understand Mother Saucesby tasking you with defining each of the five Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Ultimately, in other lessons, this information will provide you with the knowledge to complete a flow chart of the Mother Sauces of classical French Cuisine. Upon entry to this screen the Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. The information on Mother Sauces presented in this slide will be covered in depth later in the lesson. This learning module is designed to help you understand Mother Saucesby tasking you with defining each of the five Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Ultimately, in other lessons, this information will provide you with the knowledge to complete a flow chart of the Mother Sauces of classical French Cuisine. Storyboard for AIU Students

8. 8 30 Objectives Terminal Objective The expectations of this learning module are referred to as Terminal and Enabling objectives. To clarify, please note that a “…terminal learning objectives (TLO) is a statement of the teacher’s expectations of student performance at the end of a specific lesson or unit. The TLO is written from the perspective of what the student will do – not what the teacher will do” (Camp, 2001). Upon entry to this screen the Terminal Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. The expectations of this learning module are referred to as Terminal and Enabling objectives. To clarify, please note that a “…terminal learning objectives (TLO) is a statement of the teacher’s expectations of student performance at the end of a specific lesson or unit. The TLO is written from the perspective of what the student will do – not what the teacher will do”. Storyboard for AIU Students

9. 9 30 Objectives Enabling Objective • Next, let’s review Enabling Objectives. “Enabling Objectives (EO’s) are concise statements of the teacher’s expectations of student performance and might be considered STEPS in accomplishing the TLO” (Camp, 2001). Upon entry to this screen the Enabling Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. • Next, let’s review Enabling Objectives. “Enabling Objectives (EO’s) are concise statements • of the teacher’s expectations of student performance and might be considered STEPS in • accomplishing the TLO”. Storyboard for AIU Students

10. 10 30 Objectives Terminal and Enabling Objectives • Your first Terminal Learning Objective for this lesson will be to identify the Mother Sauces of French cuisine. Your identifications must be 100% accurate. • Your first Enabling Objective is that you will evaluate, identify and apply previous knowledge, text book and lecture resources, internet websites, school library, as well as previous handouts to identify each of the five Mother Sauces. Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners first learning objectives: Identification. • Your first Terminal Learning Objective for this lesson will be to identify the Mother • Sauces of French cuisine. Your identifications must be 100% accurate. Your first Enabling Objective • is that you will evaluate, identify and apply previous knowledge, text book and lecture resources, • internet websites, school library, as well as previous handouts to identify each of the five Mother Sauces. Storyboard for AIU Students

11. 11 30 Objectives Terminal and Enabling Objectives • Your second Terminal Learning Objective will be to demonstrate knowledge of the composition of each of the five Mother Sauces by listing the ingredients for each, within 75% accuracy. • Your second Enabling Objective is that you utilize previous knowledge, text book and lecture resources as well as instructor handouts to develop the ingredient lists in this lesson. Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners second learning objectives: Listing. • Your second Terminal Learning Objective will be to demonstrate knowledge of the • composition of each of the five Mother Sauces by listing the ingredients for each, within 75% accuracy. • Your second Enabling Objective is that you utilize previous knowledge, text book • and lecture resources as well as instructor handouts to develop the ingredient lists in this lesson. Storyboard for AIU Students

12. 12 30 Objectives Terminal and Enabling Objectives • Your third Terminal Learning Objective will be to demonstrate knowledge of the Mother Sauce by matching each with the appropriate liquid. Your answers must be 75% accurate, however you will have 3 opportunities to accomplish this goal. • Your third Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners third learning objectives: Matching. • Your third Terminal Learning Objective will be to demonstrate knowledge of the • Mother Sauce by matching each with the appropriate liquid. Your answers must be • 75% accurate, however you will have 3 opportunities to accomplish this goal. • Your third Enabling Objective is that you will utilize previous knowledge, text • book and lecture resources as well as instructor handouts to complete this matching exercise. Storyboard for AIU Students

13. 13 30 Objectives Terminal and Enabling Objectives • Your final Terminal Learning Objective will be to transfer your knowledge and research of the five Mother Sauces to match each with the appropriate thickening agent. Your answers must be 75% accurate. You will, however, have 3 opportunities to accomplish this goal. • Your final Enabling Objective is that you will utilize previous knowledge, text book and lecture resources as well as instructor handouts to complete this matching exercise. Upon entry to this screen the Terminal and Enabling Objective Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This slide represents the learners first learning objectives: Matching. • Your final Terminal Learning Objective will be to transfer your knowledge • and research of the five Mother Sauces to match each with the appropriate thickening agent. • Your answers must be 75% accurate. You will, however, have 3 opportunities to accomplish this goal. • Your final Enabling Objective is that you will utilize previous knowledge, text book and lecture • resources as well as instructor handouts to complete this matching exercise. Storyboard for AIU Students

14. 14 30 Learning Check Learning Check From your previous studies, you will recall that “a sauce is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal” (Labensky & Hause, 1999, p. 178). Upon entry to this screen the Learning Check Title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This learning check is included to help the learner recall prior knowledge. From your previous studies, you will recall that “a sauce is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal”. Storyboard for AIU Students

15. 15 30 Mother Sauce Definitions Lesson 1 Content “The word sauce is derived from the Lain word salus, meaning “salted”. This derivation is appropriate. For millennia, salt has been the basic condiment for enhancing or disguising the flavor of many foods” (Labensky & Hause, 1999, p. 193). Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of the word sauce. “The word sauce is derived from the Lain word salus, meaning “salted”. This derivation is appropriate. For millennia, salt has been the basic condiment for enhancing or disguising the flavor of many foods”. Storyboard for AIU Students

16. 16 30 Mother Sauce Definitions Lesson 1 Content Mother Sauces, also known as Leading Sauces, are “…the foundation for the entire classic repertoire of hot sauces and…are distinguished by the liquids and thickeners used to make them” (Labensky & Hause, 1999, p. 1129). Let’s move to the next slide and begin discussing each of the five Mother Sauces. Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of the term, Mother Sauces. Mother Sauces, also known as Leading Sauces, are “…the foundation for the entire classic repertoire of hot sauces and…are distinguished by the liquids and thickeners used to make them”. Let’s move to the next slide and begin discussing each of the five Mother Sauces. Storyboard for AIU Students

17. 17 30 Mother Sauce Definitions Lesson 1 Content Béchamel sauce is made by thickening milk with a white rouxand adding seasonings. “With a good Béchamel sauce as your base, typically, you will be able to create a number of derivatives, such as Cream sauce, Cheddar sauce and Mornay sauce” (Labensky & Hause, 1999, p.197). Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Béchamel sauce. Béchamel sauce is made by thickening milk with a white roux and adding seasonings. “With a good Béchamel sauce as your base, typically, you will be able to create a number of derivatives, such as Cream sauce, Cheddar sauce and Mornay sauce”. Storyboard for AIU Students

18. 18 30 Mother Sauce Definitions Lesson 1 Content Velouté sauce is made by thickening a white stock (either fish, veal or chicken) with a roux. A properly made Velouté should be rich, smooth and lump-free. The sauce should be ivory colored, with deep luster. (Labensky & Hause, 1999, p. 198) Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Velouté sauce. Velouté sauce is made by thickening a white stock (either fish, veal or chicken) with a roux. “A properly made Velouté should be rich, smooth and lump-free. The sauce should be ivory colored, with deep luster”. Storyboard for AIU Students

19. 19 30 Mother Sauce Definitions Lesson 1 Content Espagnole sauce, also known as brown sauce, is made from brown stock, mirepoix and tomatoes thickened with a brown roux. “A properly made Espagnole sauce should be rich, smooth and lump-free. Its prominent roasted flavor comes from the bones used to create the brown stock” (Labensky & Hause, 1999, p. 202). Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Espagnole sauce. Espagnole sauce, also known as brown sauce, is made from brown stock, mirepoix and tomatoes thickened with a brown roux. “A properly made Espagnole sauce should be rich, smooth and lump-free. Its prominent roasted flavor comes from the bones used to create the brown stock”. Storyboard for AIU Students

20. 20 30 Mother Sauce Definitions Lesson 1 Content Tomato sauce is made from tomatoes, mirepoix, seasonings and white stock; it may or may note be thickened with a roux. “A properly made Tomato sauce is thick, rich and full-flavored. Its texture should be grainer than most other classic sauces, but it should still be smooth” (Labensky & Hause, 1999, p. 204). Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Tomato sauce. Tomato sauce is made from tomatoes, mirepoix, seasonings and white stock; it may or may note be thickened with a roux. “A properly made Tomato sauce is thick, rich and full-flavored. Its texture should be grainer than most other classic sauces, but it should still be smooth”. Storyboard for AIU Students

21. 21 30 Mother Sauce Definitions Lesson 1 Content Hollandaise sauce is an emulsified sauce made of butter, egg yolks and flavoring (especially lemon juice). A properly made Hollandaise sauce is smooth, butter, pale lemon-yellow colored and very rich. It is lump-free and should not exhibit any signs of separation” (Labensky & Hause, 1999, p. 206). Upon entry to this screen the Mother Sauce Definitions title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. In this slide, the learner learns the definition of Hollandaise sauce. Hollandaise sauce is an emulsified sauce made of butter, egg yolks and flavoring (especially lemon juice). A properly made Hollandaise sauce is smooth, butter, pale lemon-yellow colored and very rich. It is lump-free and should not exhibit any signs of separation”. Storyboard for AIU Students

22. 22 30 Introduction to Lesson 1 Quiz Lesson 1 Quiz Upon entry to this screen the Introduction to Lesson 1 Quiz title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. This is the introductory page to the learning checks explains how the exercises will work. Now you will have an opportunity to see what you have learned so far. Over the next few slides, you will be taking a series of quizzes. These quizzes will test the terminal and enabling objectives we reviewed earlier in this lesson. Good Luck and have fun! Now you will have an opportunity to see what you have learned so far. Over the next few slides, you will be taking a series of quizzes. These quizzes will test the terminal and enabling objectives we reviewed earlier in this lesson. Good Luck and have fun! Storyboard for AIU Students

23. 23 30 Identify your Mother Sauces (question 1 of 4) Lesson 1 Quiz • 1) Select the Mother Sauce that is thickened through the process of emulsification. This is the first of four questions. The learner will test his/her knowledge of the first course objective: Identifying the Mother Sauces. After the learner chooses his/her responses, he/she can receive immediate feedback by clicking on the Check Answer button. Check Answer No narration on this slide. Storyboard for AIU Students

24. Tomato & Herbs Cream & Milk Milk & Roux Water & Roux 24 30 Identify your Mother Sauces(question 2 of 4) Lesson 1 Quiz This is the second of four questions. The learner will test his/her knowledge of the second course objective: Listing ingredients the Mother Sauces. After the learner chooses his/her response, he/she will receive immediate feedback. 2) Velouté is a mixture of roux and stock, while Béchamel is prepared from a mixture of ____ and ____? No narration on this slide. Storyboard for AIU Students

25. Milk • Tomatoes • Butter • Brown Stock • White Stock Béchamel Velouté Espagnole Tomato Hollandaise 25 30 Identify your Mother Sauces (question 3 of 4) Lesson 1 Quiz This is the third of four questions. The learners will test his/her knowledge of the third course objective: Matching the components the Mother Sauces. After the learner chooses his/her response, he/she can receive immediate feedback by clicking on the Check Answer button. 3) Match the Mother Sauce with its appropriate liquid: Check Answer No narration on this slide. Storyboard for AIU Students

26. Béchamel Velouté Espagnole Tomato Hollandaise 26 30 Identify your Mother Sauces (question 4 of 4) Lesson 1 Quiz This is the final of four questions. The learner will test his/her knowledge of the first course objectives: Identifying the Mother Sauces. After the learner chooses his/her response, he/she can receive immediate feedback by clicking on the Check Answer button. 4) Match the Mother Sauce with its appropriate thickening agent: • White Roux • Mirepoix • Emulsion • Blond Roux • Brown Roux Check Answer No narration on this slide. Storyboard for AIU Students

27. 27 30 Good Bye Good Bye Congratulations! You have done a spectacular job completing this learning module on the Mother Sauces of French Cuisine. If you would like to review any of the lesson materials, please click on the Menu button below. Otherwise, see you next time! Au revoir! This is the final page in the learning module. The Good Bye Title will appear. Next the caricature (Chef Pierre) will appear by flying from the left bottom. Next the balloon text will appear and will be synchronized with the voice of the caricature. Congratulations! You have done a spectacular job completing this learning module on the Mother Sauces of French Cuisine. If you would like to review any of the lesson materials, please click on the Menu button below. Otherwise, see you next time! Au revoir! Storyboard for AIU Students

28. 28 30 Important Terms Glossary Auguste Escoffier Emulsification Mirepoix Liquid Roux Sauce Separation Stock Thickening Agent This page has no animation, graphics, or voice. It is a glossary reference page for the learner. This page can be accessed at any point during the lesson by means of the appropriate action button. Each definition in this glossary is hyperlinked to a hidden slide containing the word’s definition. No narration on this slide. Storyboard for AIU Students

29. 29 30 Help Page Help Screen Take me to the next slide Upon entry to this screen the Help Page Title will appear first. Next each button will appear accompanied by its corresponding callout, synchronized with the voice of the caricature. Take me to the previous slide Take me to the help page Take me to the glossary Exit Take me to menu slide Take me to the last page visited Be sure to look at each of the explanations to see where each button takes you in the program. Storyboard for AIU Students

30. 30 30 References Reference Page Labensky, S. R. & Hause, A. M. ((1999). On cooking a textbook of culinary fundamentals. Upper Saddle River: Prentice Hall. Camp, W. G. (2001). Methods of teaching in career and occupational education. Retrieved July 22, 2004, from http://www.aged.vt.edu/methods/ This is the final page in the learning module. The title References will appear. No narrative on this slide. Storyboard for AIU Students