Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. b. 7. List 3 cold/uncooked modern sauces A. C. __ b.

Question

Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. b. 7. List 3 cold/uncooked modern sauces A. C. __ b.

Answer 1

6. List 2 ways to enhance the flavor of a stockA. Roasting bones or vegetables before simmering them in water to extract more flavor.B. Using aromatic ingredients such as onions, garlic, herbs, and spices to infuse the stock with additional flavor.7. List 3 cold/uncooked modern saucesA. VinaigretteB. AioliC. Salsa

Problemas

Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. b. 7. List 3 cold/uncooked modern sauces A. C. __ b.

Roztwór

Respuesta

Problemas

Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. __ b. __ 7. List 3 cold/uncooked modern sauces A. __ __ C. __ b.

Roztwór

Respuesta

Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. b. 7. List 3 cold/uncooked modern sauces A. C. __ b.