Provide your students with guided note taking during your demonstration of Cream Based Soups. This note taking sheet will have them reviewing the proper size of cuts for vegetables, the definition of a roux, the roux making process, the usable versatility of knowing how to create a roux, and pan deglazing.
This was created to engage students during the demonstration process of making Cream of Potato and Cream of Broccoli soup. Students found it useful in that it made them mindful of proper technique and it was useful as a reference sheet to read while preparing their own soup on lab day.
Included in this purchase are the recipes for both soups and a teacher answer key.