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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"

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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

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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. 23 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 23, 2024, from https://louis.oercommons.org/authoring/95-flavors-of-the-saucier-stocks-sauces-and-soups.

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Created Jul 30, 2019 by William Thibodeaux

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