Resources
Collections
Providers
Partners

Sign in to see your Hubs
Login
Featured Hubs
Business and Accounting
Communications
Economics and Finance
Interactive OER for Dual Enrollment
Management and Marketing
See all Hubs

Sign in to see your Groups
Login
Featured Groups
See all Groups

About
Help Center

Open Author

Create a standalone learning module, lesson, assignment, assessment or activity

Submit from Web

Submit OER from the web for review by our librarians

Learn more about creating OER

Add Link
About creating OER

Advanced Search

Sign In/Register

Please log in to save materials. Log in

Export to Google Docs
Report

Summary
Table of Contents

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.

title "Flavors of the Saucier: Stocks, Sauces, and Soups" 2024 by William Thibodeaux
under license"Creative Commons Attribution Non-Commercial Share Alike"

Version History

Cite this work

Flavors of the Saucier: Stocks, Sauces, and Soups

Created Jan. 24, 2024 by William Thibodeaux

Download: CULA_222_Binder1_oSicH66.pdf

Subject:: Culinary Arts
Material Type:: Textbook
Provider:: LOUIS: The Louisiana Library Network

Standards

No Alignments yet.

Delete Resource?

Cite this work

MLA
APA

Thibodeaux, William. "Flavors of the Saucier: Stocks, Sauces, and Soups". OER Commons. Institute for the Study of Knowledge Management in Education, 30 Jul. 2019. Web. 02 Nov. 2024. <https://louis.oercommons.org/authoring/95-flavors-of-the-saucier-stocks-sauces-and-soups>.

Thibodeaux, W. (2019, July 30). Flavors of the Saucier: Stocks, Sauces, and Soups. OER Commons. Retrieved November 02, 2024, from https://louis.oercommons.org/authoring/95-flavors-of-the-saucier-stocks-sauces-and-soups.

copy citation

History

Created Jul 30, 2019 by William Thibodeaux

Discover

Resources
Collections
Providers
Advanced Search

Create

Submit a Resource

Connect

Groups
Hubs

Learn more

About
Help Center

Subscribe to the LOUIS Newsletter

Connect with LOUIS

Powered By

< Terms of Service Privacy Policy DMCA

© 2007 - 2024, Affordable Learning LOUISiana

A project created by ISKME. Except where otherwise noted, content on this site is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.

Sign in / Register

Your email or username: *

Did you mean ?

Password: *

Forgot password? Show password

Create an account Register