What did Auguste Escoffier (1846-1935) do with Careme’s system of sauces?
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1 cup = 16 tablespoons
1 cup = 16 tablespoons
What is the vitamin deficiency?
What is the vitamin deficiency?
Consommé should not be made from a broth.
Consommé should not be made from a broth.
What are at least 2 of the purposes of the boning knife?
What are at least 2 of the purposes of the boning knife?
Which of the follows explains the reasons for the color diff…
Which of the follows explains the reasons for the color differences between white and brown stock?
This is a Hybrid course which means 50% of the course is com…
This is a Hybrid course which means 50% of the course is completed online. The chapter lectures are recorded and available in Canvas to watch as many times as you like. In class, we will complete in-person labs, discuss chapter topics, take chapter quizzes, and take exams. Are you prepared to work on some of the coursework outside of class?
Escoffier was concerned with the welfare of cooks and chefs.
Escoffier was concerned with the welfare of cooks and chefs.
A basic sauce can be as simple as a thickened liquid.
A basic sauce can be as simple as a thickened liquid.
Carmelization is frequently observed in baked goods.
Carmelization is frequently observed in baked goods.