SITHCCC007 – PREPARE STOCKS, SAUCES AND SOUPS – Work Book – Short Answer
What happens to stock if you use too much tomato paste?
Which sauces have brown meat stock with red wine in them?
Which stock is most likely to have lemon juice added to it?
Identify the base sauce and additional ingredients necessary to make the following derivations.
Provide an appropriate thickening agent for each of the following sauces and soups.
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V 2.0 Last updated 5 October 2017