Student Teacher

Description

Overview:
Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.
Subject:
Culinary Arts
Material Type:
Textbook
Author:
Provider:
LOUIS: The Louisiana Library Network
Date Added:
03/25/2020
License:
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Creative Commons Attribution-NonCommercial-ShareAlike 4.0
Language:
English
Media Format:
Downloadable docs, Text/HTML

Comments

*

Course Alignments

No course alignments yet.

Please this resource to a course.

Evaluations

No evaluations yet.

Add important feedback and this resource.

Tags (6)