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17 connect the pasta sauce to the typical ingredients

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17.Connect the pasta sauce to the typical ingredients:AlfredoBacon, cream and eggBologneseTomato, garlic, herb, onion andseafoodCarbonaraBlend of basil, garlic, cheeseandpine nutsMarinaraTomatoNapoletanaGame, wine and mushroomsPestoParmesan and butterSalmiTomato and meatAlfredoParmesan and butterBologneseTomato and meatCarbonaraBacon, cream and eggMarinaraTomato, garlic, herb, onionand seafoodNapoletanaTomatoPestoBlend of basil, garlic, cheeseand pine nutsSalmiGame, wine and mushrooms
18.Connect the suitable sauce to the menu example:Poached PeachesTomato coulis with fresh basilApple StrudelSauce HollandaiseItalian style vegetablesRaspberry coulisPoached white asparagusSauce AnglaisePoached PeachesRaspberry coulisApple StrudelSauce AnglaiseItalian style vegetablesTomato coulis with freshbasilPoached white asparagusSauce Hollandaise
19.Connect the gnocchi preparations to the correct ingredients:
20.Connect the culinary use to the correct properties and menu uses for eggs:AeratingThis property is employed when preparingmeatloaf or farce but also provides structurefor baked goodsBindingThis property provides extra flavour, smoothnessand body in sauces and dessertsSettingEssential property used when crumbing foodsCoatingThis property is essential for applications likebread and butter pudding or cream caramelEnrichingThis can be observed in the preparation ofmeringue, Pavlova, sponge and souffléAeratingThis can be observed in the preparationof meringue, Pavlova, sponge and souffléBindingThis property is employed whenpreparing meatloaf or farce but alsoprovides structure for baked goodsSettingThis property is essential for applicationslike bread-and-butter pudding or creamcaramelCoatingEssential property used when crumbingfoodsEnrichingThis property provides extra flavour,smoothnessand body in sauces anddesserts
21.Connect the culinary use to the correct properties and menu uses for eggs:EmulsifyingThis property is used to hold impurities inthefinal preparation steps for soups andsaucesGlazingThis property is essential to producestablemixtures and saucesClarifyingThis property is required for some classicalmenuapplications and provides visualappealThickeningThis property will help to achieve a goldencolourin the finished product like e.g.pastriesGarnishingThis property is required to provideconsistencyto custards or pastry creamEmulsifyingThis property is essential to produce stablemixtures and saucesGlazingThis property will help to achieve a goldencolourin the finished product like e.g.,pastriesClarifyingThis property is used to hold impuritiesin thefinal preparation steps for soups andsaucesThickeningThis property is required to provideconsistencyto custards or pastry creamGarnishingThis property is required for some classicalmenuapplications and provides visualappeal22.

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Term
Summer
Professor
KP Gharti
Tags
Vegetable, Potato, Nova Institute of Technology

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