Ce que vous apprendrez
Stocks, soups and sauces form the backbone of a professional kitchen. Stocks are foundations the chef uses to produce soups and sauces. High quality stocks provide the base for high quality soups and sauces.
In this course you will learn how to prepare:
Stocks, glazes and essences
A wide variety of reduced, thickened and emulsion sauces
A range of soups in all classifications