Sithccc007 prepare stocks sauces and soups 12 list

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Chapter 15 / Exercise 4
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SITHCCC007 Prepare stocks, sauces and soups 12. List the production steps for a jus.
10. Pour the mixture through a sieve lined with cheesecloth to strain it and then skim off the excess fat.
13. What is the production method for a Velouté?
14. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples for derivative sauces (and ingredients used) that can be produced from sauce mayonnaise.
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Chapter 15 / Exercise 4
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Thomas
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SITHCCC007 Prepare stocks, sauces and soups ingredients Egg yolk

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