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Lecture Professional cooking (6/e) - Chapter 8: Stocks and sauces
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Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: 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;...
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