Modern Cookery for Teaching and Trade Volume 1 Quiz

Boiling, Poaching, Stewing, Frying, Baking, Braising, Roasting, Steaming, Paper bag cooking

Brown Stock, White Stock, Vegetable Stock, Fish Stock

Béchamel, Velouté, Espagnole, Tomato, Mayonnaise, Hollandaise

<p>Mint sauce, Horseradish sauce, Cumberland sauce, Bread sauce, Roast gravy, Cranberry sauce, Melba sauce, Peach sauce, Apple sauce, Custard sauce</p> Signup and view all the answers

<p>Garnishes enhance the flavor, texture, and visual appeal of soups.</p> Signup and view all the answers