Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 7
Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 7
In this chapter, the learning objectives are: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...