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Unit 3 (Stocks (glazes (a stock that is reduced and concentrated, results…
Unit 3
Stocks
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brown stock
made with beef, veal, chicken or game
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vegetable stock
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basic ingredient are vegetables, herbs, spices and water
glazes
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results is a flavorful, thick, and syrupy liquid that turns solid when refrigerated.
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Sauces
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tomato sauce
made by simmering tomato product with flavoring, seasoning, and stock or another liquid.
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bechamel sauce
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made by thickening milk with a white roux, seasoning, and flavoring
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hollandaise sauce
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made from emulsified egg yolks, cl
Soups
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thick
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includes roux, cream or vegetable puree
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