They include :
Bechamel (white roux and milk)
Veloute (white or blond roux and white stock)
Espangnole (brown roux and brown stock)
Tomato (Tomatoes with stock)
Hallondaise (egg yolk and clarified butter)
Bechamel (white roux and milk)
Veloute (white or blond roux and white stock)
Espangnole (brown roux and brown stock)
Tomato (Tomatoes with stock)
Hallondaise (egg yolk and clarified butter)
We must know these for the test this Thursday along with 2 sauces derived from each mother sauce. Should be easy..piece of cake! Oh yeah, we also have our knife skill test that day (which includes 17 different knife cuts that we must dish out in an hour and 15 minutes) and our Serv Safe certification 90 question test a day before that. After Friday, Intro to Culinary will be over and we will be going to Nutrition, where we learn to cook w/o salt. (or so I am told)
No comments:
Post a Comment