Slide 1Unit 320 Prepare, Cook and Finish Complex Soups. Slide 2 Revision of Level 2 Soups. Basic Soups. Slide 3 Preparation Of Soups. The making of a soup requires as much…

1.SAUCES Thickening agents2. THICKENED SAUCES  The most well known of all thickening agents within the kitchen is a roux. The basic roux is a combination of equal quantities…

1.- Shashank Kapur 2. What is a Sauce ?  Moist liquid component served with the dish.  Adds contrasting and complementary flavors.  Adds to the texture and enhances…

THICKENING AGENTSâ¦â¦ NSK NOTES * KUMARS RECIPE FILE KUMARS RECIPE FILE The various process of thickening sauces as well as soups are called âLIAISONâ. There are six…

Slide 1 Chapter 10 Food Production & Sanitation Our Culinary Heritage Receiving Storage Food Production Food Borne Illness Hazard Analysis of Critical Control Points…

Slide 1 1 Chapter 8 Stocks and Sauces Slide 2 2 Chapter Objectives 1.Prepare basic mirepoix. 2.Flavor liquids using a sachet or spice bag. 3.Prepare white veal or beef stock,…

Slide 1 Food Production and Sanitation Pertemuan: 7 Matakuliah: V0246 - Operasional Tata Hidang 1 Tahun: 2009-2010 Slide 2 Food Production & Sanitation Our Culinary Heritage…

ING VEG DAI TIO FOOD SERVICE INDUSTRY SANITATION AND SAFETY TOOLS AND EQUIPMENT BASIC PRINCIPLES OF FOOD SCI ENCE MENUS RECIPES COST MANAGEMENT NUTRITION MISE EN PLACE STOCKS…

the sacues

Introduction to Sauces At the completion of this lesson, the student will be able to discuss the different types of Starches and methods of cooking and the method to prepare…