'Hollandaise sauce' diaporamas de présentation

The Flow of Food: Preparation

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CHAPTER 13 LIPIDS

CHAPTER 13 LIPIDS. LIPID. fatty acids. waxes. steroids. triglycerides. Lipids. A heterogeneous class of naturally occurring organic compounds classified together on the basis of common solubility properties. insoluble in water, but soluble in organic solvents . FATTY ACIDS.

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FRENCH TERMS

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French Cuisine

French Cuisine. World Foods. In France, good food and wine are an important part of daily life. In many parts of France, cooks buy food fresh each day, and they take great care in selecting it. The French usually shop in small specialty shops rather than in large supermarkets.

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FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES.

FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES. 1. It provides contrast in colour For example Vanilla ice cream with hot chocolate sauce. 2. Helps in digestion For example Apple sauce with roast pork. 3. Enhances nutritional value of the dish.

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