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From Left to Right - Italian, Sugu and French Tomato Sauces
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Entering the middle phase of our sauce unit, students learned and prepared 3 different categories of tomato sauces: Italian, French and Sugu. The purpose of this lab was for the students to see number one, how easy it is to make a sauce from scratch. Two, how much better a homemade sauce can taste without the preservatives and added sugars. And three, the difference in taste by using the common ingredients that classify it as that category of tomato sauce. This class seemed to lean towards the sugu sauce as their favorite (personally the Italian will always be mine). Great comments and participation came from this lab.
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| Roasted Italian Tomato Sauce |
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| French Tomato Sauce |
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| Arabiatta Sauce (Sugu) |
Students then followed the tomato sauce lab with preparation of beef and chicken stock from scratch. Bones and scraps were gathered, roasted and simmered, strained and simmered into a rich, flavorful stock. The stock will be used in a future lab of Espagnole sauces and soups. Stay tuned :)
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