Slide 1 Assignment 707 Slide 2  It has been strained  The stock should not be cloudy  It should not have an over powering fish aroma  It should be translucent…

Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 11 Grains, Pasta, and Legumes Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010…

Unit Objectives Students will be able to: Identify the functions of sauces Recognize and classify mother sauces Prepare mother sauces Use thickening agents properly * Sauces…

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Soups, Stocks and Sauces Soups, Stocks and Sauces The Bones of Cooking Liquids Flavorful liquid Water, seasoned with herbs and spices Fruit juices Tomato juices Broth vs.…

Riverford recipes March - April 1. carrots 2. mushrooms 3. purple sprouting broccoli 4. onions 5. spring greens Mushroom, Potato & Roasted Pepper Galette made by Kirsty…

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OURSTORY The essence of who we are and what we do comes to life through the experience we deliver to our clients every day. It is a powerful feeling to know someone is always…

Contents Introduction 6 Snacks and Small Plates 14 Soups, Salads and Sides 64 Seafood 136 Poultry 196 Meat 234 Vegetarian 264 Sweets and Drinks 292 Glossary 354 Index 359…

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