Leading sauces

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My exam tomorrow, with Malou, at Istituto Culinario about the topic of sauces. My wife made me a script to study but I thought making a powerpoint presentation will make the items stick to my head easily.

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Leading sauces

  1. 1. Leading Sauces and its DerivativesSource: Professional Cooking by Wayne Gisslen
  2. 2. Five Leading Sauces 1. Bechamel 2. Espagñole 3. Tomato4. Hollandaise 5. Velouté
  3. 3. Secondary Sauces
  4. 4. …only two1. Espagnole 1. Demi-glace1 Hollandaise 1 Allemande 1 Supreme
  5. 5. Small Sauces (Derivatives)
  6. 6. BECHAMEL
  7. 7. ESPAGNOLE
  8. 8. TOMATO
  9. 9. HOLLANDAISE
  10. 10. VELOUT´E
  11. 11. AcknolwedgementThank you for allowing me to use your images Front Cover: http://jughandlesfatfarm.com Five Leading Sauces: http://www.learninghowtocook.com Secondary Sauce’s “only two”: http://www.douniacuisine.com Istituto Culinario Heinz, Inc. (Philippines) and Popoy Roderos Lea and Perrins

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