Question
Q3. What are the characteristics of stocks, sauces and soups for Standard Recipes 1 to 20 (See Attachment A)? Please writeresponses in the space provided:
Q3. What are the characteristics of stocks, sauces and soups for Standard Recipes 1 to 20 (See Attachment A)? Please writeresponses in the space provided:
Standard Recipe 1 - Stock
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 2 - Stock
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 3 - Stock
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 4 - Stock
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 5
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 6 - Sauce
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 7
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 8 - Sauce
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 9
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 10 - Sauce
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 11 - Sauce
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 12 - Sauce
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 13 -Soup Hot
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 14 -Soup Cold
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 15 -Soup Hot
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 17 - Soup Hot
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 19 - Soup Hot
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
Standard Recipe 20 - cold
Description of characteristic
Appearance and presentation
Classical and contemporary variations
Dishes to which it is matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
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Quantitative Methods For Business
Authors: David Anderson, Dennis Sweeney, Thomas Williams, Jeffrey Cam
11th Edition
978-0324651812, 324651813, 978-0324651751
