Theory of Cookery Book ePDF - IHM Notes
Chapter 6, Stocks, Sauces, and Gravies, discusses classifi cation of stocks, components of a sauce, and preparation of gravies. Mother and contemporary sauces, their derivatives, and modern trends of making sauce has also been elaborated upon. Chapter 7, Salads and Soups, elaborates on the composition and types of a salad, as also emerging trends
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Food and Beverage Service - IHM Notes
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Food and Beverage - IHM Notes
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