Understanding the Classification of Sauces in Culinary Arts
Explore the different types of sauces used in culinary creations, including Béchamel, Velouté, Tomato, Espagnole, Hollandaise, and Mayonnaise. Learn about their ingredients and preparation methods to elevate your cooking skills. Images and descriptions provided by Urmi Das, Faculty at B.Voc. (CTHM
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Understanding Sauces: Types, Thickening Agents, and Mother Sauces
Explore the world of sauces, from different types to thickening agents like roux, cornstarch, and arrowroot. Discover the art of making the classic Mother Sauces - Bechamel, Veloute, Tomato Sauce, Espagnole, and Hollandaise. Enhance your culinary skills with techniques like liaison and tempering.
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