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Storyboard for AIU Students

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.

Mother Sauces

The Mother Sauces of French Cuisine

Dr. Vernon L. Czelusniak, Ph. D.August 5, 2004

Title Slide

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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.

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.

Welcome

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.

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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.

IntroductionIntroduction

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.

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.

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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.

IntroductionIntroduction

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.

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 Mark button below. If you are already comfortable navigating around,

click anywhere on the screen to get started.

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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.

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

Main Menu

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.

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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.

ObjectiveObjectives

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.

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.

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Upon entry to this screen the Objective title will appear first. Next the caricature (Chef Pierre) will appear by flying from the left bottom.


The information on Mother Sauces presented in this slide will be covered in depth later in the lesson.

ObjectiveObjectives

This learning module is designed to help you understand Mother Sauces by 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.

This learning module is designed to help you understand Mother Sauces by 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.

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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.


Terminal ObjectiveObjectives

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”.

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).

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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.


Enabling ObjectiveObjectives

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”.

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).

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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.


This slide represents the learners first learning objectives: Identification.

Terminal and Enabling ObjectivesObjectives

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.

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.

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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.

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.

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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.

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.

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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.

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.

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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.


This learning check is included to help the learner recall prior knowledge.

Learning CheckLearning Check

From your previous studies, you will recall that “a sauce is a thickened liquid used to flavorand enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal”.

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).

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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.

Mother Sauce DefinitionsLesson 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”.

“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).

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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.

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.

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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”.

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” (Labensky & Hause, 1999, p.197).

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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”.

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)

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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”.

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).

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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”.

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).

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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”.

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).

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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.

Introduction to Lesson 1 QuizLesson 1 Quiz

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!

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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.

Identify your Mother Sauces (question 1 of 4)Lesson 1 Quiz

No narration on this slide.

1) Select the Mother Sauce that is thickened through the process of emulsification.

Check Answer

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Béchamel

Velouté

Tomato

Hollandaise

Espagnole

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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 ____?

Cream& Milk

Tomato& Herbs

Milk& Roux

Water& Roux

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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

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a) Milkb) Tomatoesc) Butterd) Brown Stocke) White Stock

Béchamel

VeloutéEspagnoleTomatoHollandaise

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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:

a) White Rouxb) Mirepoixc) Emulsiond) Blond Rouxe) Brown Roux

Check Answer

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Béchamel

VeloutéEspagnoleTomatoHollandaise

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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.

Good ByeGood 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!

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!

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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.

GlossaryImportant Terms

Auguste Escoffier

Emulsification

Mirepoix

Liquid

Roux

Sauce

Separation

Stock

Thickening Agent


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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.

Help PageHelp Screen

Be sure to look at each of the explanations to see where each button takes you in the program.

Take me to the next slide

Exit

Take me to the last page visited

Take me to the previous slide

Take me to menu slide

Take me to the glossary

Take me to the help page

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This is the final page in the learning module. The title References will appear.

ReferencesReference Page

No narrative on this slide.

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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/

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http://www.aged.vt.edu/methods/

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