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NSW TAFEI 5. a. Provide a menu example for the following classical and contemporary stocks Table 5 Classical and contemporary stock examples Classical stocks Menu example Contemporary stocks Menu example Brown beef stock Crab and pork stock White veal stock Onion stock Brown chicken stock Tomato stock White chicken stock Duck broth Fish stock Paella stock Vegetable stock Master stock b. Provide a menu example for the following classical and contemporary sauces. Table 6 Classical and contemporary sauce examples Classical sauces Menu example Contemporary sauces Menu example Bechamel Cheese cream Chicken, fish veloute Chicken jus Demi-glace Veal Jus Hollandaise Smoked butter Page