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Explain the following stocks, soups and sauce terminology- Fond de Poisson, Sauce Barnaise, Mirepoix Which of the following ingredients are good ingredients for making stock?
- Explain the following stocks, soups and sauce terminology- Fond de Poisson, Sauce Barnaise, Mirepoix
- Which of the following ingredients are good ingredients for making stock?
Potato, parsley, bay leaves, chickpea, carrots and turnips?
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Management An Introduction
Authors: David Boddy
7th Edition
1292088591, 978-1292088594
