E2Learn Publishing

The importance of stock's in the kitchen is indicated by the French word for stock: fond, meaning “foundation” or “base."

In classical cuisine, the ability to prepare good stock's is the most basic of all skills because so much of the work of the entire kitchen depends on them. A good stock is the foundation of soups, sauces, and most braised foods and stews. Stock's and sauce's are almost never served by themselves but are components of many other preparations.

The finest cuisine still depends on soup's and sauce's based on high-quality stock's, so stock-making remains an essential skill that you should learn early in your training.

Here are just some of the things you will learn in this presentation:

ü How to prepare basic mirepoix, white veal or beef stocks, chicken stock, fish stock, and brown stock &

        prepare meat, chicken, and fish glazes.

ü How to flavor liquids using a sachet or spice bag.

ü How to evaluate the quality of convenience bases & use convenience bases.

ü About the functions of sauces & the qualities that a sauce adds to foods.

ü How to prepare white, blond, and brown roux & use them to thicken liquids, prepare and use beurre manié,

        thicken liquids with cornstarch and other starches, prepare and use egg yolk and cream liaison.

ü How to prepare the five leading sauces: béchamel, velouté, brown sauce or espagnole, tomato, and

        hollandaise.

ü How to prepare small sauces from leading sauces, identify and prepare simple butter sauces, prepare

        compound butters, and prepare pan gravies.

ü How to finish a sauce with raw butter (monter au beurre).

ü How to prepare miscellaneous hot and cold sauces.

ü Plus lots more.

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[NO] Can be given away for free
[NO] Can be added to free membership sites
[NO] Can sell Private Label Rights
[NO] May change the content by editing, addition or subtraction
[NO] Can Claim Copyright

Format:

Adobe Flash 

Size: 2.06 MB