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Unit 3 (Stocks (Chicken Stock (Can be eaten alone but is prepared with…
Unit 3
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Sauces
Béchamel Sauce
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A white roux and milk that tis then seasoned with salt and pepper,
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Hollandaise Sauce
Ingredients used are Egg yolks, Lemon Juice, butter
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Broths
Water simmered with vegetables and meat, sometimes bones.
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Soup
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Made from clear stock or broth,
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