Post
 Posted By: Chef LG 
Apr 3  # 1 of 8
because I am in a pre-exam for becoming a sou chef next fall I have to try and decide what sauce I need for a piece of chicken, pork and or fish
what kinds of cuts for chicken or pork or kind of fish i do not know...it is a black box and so we need three recepies all with sauces and which ever one the teacher decides is the one i'm doing. I am Just learning the soups and stocks part of classes right now at the same time im taking the pre-exam for the sou chef so I kinda need help because my knowledge in this area is very limited. open to any and all suggestions. thanks and i appriciate any help XD
Post
 Posted By: Mama Mangia 
Apr 3  # 2 of 8
what sauce are you comfortable making?
Post
 Posted By: Chef LG 
Apr 3  # 3 of 8
at the moment i havent made any sauces for anything really except roux or gravy so i have no clue XD
Post
 Posted By: Mama Mangia 
Apr 3  # 4 of 8
there are plenty of recipes out there for different types of sauces - check them out and start making them - it never hurts to try
Post
 Posted By: chubbyalaskagriz 
Apr 3  # 5 of 8
Have you made- or will you soon be learning to make hollandaise sauce yet? Hollandaise is a classic imulsion sauce- you probably know it's the traditional sauce that tops eggs benedict- for example. While at home I tend to eat simple and homestyle- preferring gravy or raw sauces such as salsas, picantes, relishes or cancasse's made w/ uncooked tomatos or fruits.

But when I want to entertain and impress my fav chicken dish of all time is an Alaskan dish- a broiled or grilled (even floured and sauteed) boneless breast topped w/ extracted king crabmeat and topped w/ sauce choron. Which is a derivative of the classic hollandaise. It's just hollandaise w/ a tarragon/shallots reduction and a bit of tomato paste whisked into it. DELICIOUS!