Preparation and Pre-Processing · Başlangıç
Sauce and Mixture Prep
Learn to thicken with a roux, build an emulsion, reduce a sauce, and stop cream- or yoghurt-based sauces from curdling.
What Will You Learn in This Lesson?
- Thicken a sauce correctly using a roux
- Build an emulsion and bring it back together if it breaks
- Thicken and concentrate flavour in a liquid using reduction
- Prevent curdling in cream- and yoghurt-based sauces
- Balance acid and sweetness when seasoning a sauce
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
20 min
Vegetable and Fruit Prep Techniques
Yazılı ders
Free
15 min
Safe Knife Use
Yazılı ders
Free
18 min
Chopping Techniques
Yazılı ders
Free
20 min
Slicing Techniques
Yazılı ders
Free
20 min
Cube and Strip Cutting Methods
Yazılı ders
Free
20 min
Assessment
Mini Quiz
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