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Stocks & Sauces Powerpoint for Culinary Arts Course FCS

Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Stocks & Sauces Powerpoint for Culinary Arts Course FCS
Product Description
This powerpoint looks at stocks and sauces in depth. It is meant for a high school culinary arts 1 course. The powerpoint covers the following topics:
Stock- basic stock ingredients, nutritive ingredients, gelatin, bones, time, aromatic ingredients, salt, mirepoix, other vegetables, herbs and spices, sachet, bouquet garni, liquid, attributes of a well made stock, stock categorization, white stock, brown stock, stock errors, storing stocks, spoiling stock, bouillons & broths, vegetable stock
Sauces- the role of sauces, thickening sauces, ways to thicken sauces, starch, roux, slurry, beurre manie, reduction, puree, egg yolk, emulsion, bread, mother sauces, white sauce, veloute, brown sauce, tomato sauce, hollandaise sauce, nontraditional sauces, butter sauces, broken butter sauces, salsas, relishes, chutneys
Total Pages
67 pages
Answer Key
N/A
Teaching Duration
N/A
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$3.00
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