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© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 5: Culinary Math
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Stocks, Soups and Sauces.ppt
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Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or
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Stocks Chapter 23 Pages 372-385. Objectives Summarize the role of various ingredients in the production of stock. Recall the attributes of a well-made
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Stocks, Sauces and Soups. What is Stock? A flavorful liquid made by gently simmering bones and or vegetables
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Stocks, Sauces & Soups. Stocks Are the seasoned liquids that form the foundation of sauces and soups
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Chapter 20 Stocks. Basic Ingredients: Stock is composed of three main ingredients: Nutritive Ingredients Aromatic ingredients and Liquid Nutritive Aromatic
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Stocks, Sauces and Soups
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