Templates for Part B: Template: Select equipment for stocks, sauces and soups Equipment required to prepare stocks,
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Templates for Part B:
Template: Select equipment for stocks, sauces and soups
Equipment required to prepare stocks, sauces and soups | ||
Stocks | Knives and Equipment required | Safety measures |
Brown beef stock | ||
Chicken stock | ||
Fish Stock | ||
Vege stock | ||
Sauces | Knives and Equipment required | Safety measures |
Béchamel | ||
Chicken and fish velouté | ||
Raspberry coulis | ||
Demi glacé | ||
Hollandaise | ||
Red wine jus | ||
Egg mayonnaise | ||
Tomato pasta sauce | ||
Soups | Knives and Equipment required | Safety measures |
Clear oriental | ||
Bone Broth | ||
Tomato | ||
Cream of mushroom | ||
Related Book For
Fundamentals of Financial Accounting
ISBN: 978-0078025914
5th edition
Authors: Fred Phillips, Robert Libby, Patricia Libby
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