'Bouquet garni' diaporamas de présentation

Herbs, Spices, and Aromatics

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After studying this unit

After studying this unit. You will be able to: Organize and plan your work more efficiently Understand basic flavoring techniques Prepare items needed prior to actual cooking Set up and use the standard breading procedure. Mise en Place.

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Chapter 6 Stocks, Sauces, and Soups

Chapter 6 Stocks, Sauces, and Soups. The Essential Parts of Stock. There are four essential parts to all stocks: A major flavoring ingredient A liquid, most often water Mirepoix Aromatics

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