be able to use thickening agents properly be able to prepare a variety of classic and modern sauces be able to prepare a variety of clear and thick soups be able to garnish and serve soups appropriately identify the structure and composition of meats identify meat inspection and grading practices be...
umami is a necessary dimension for bringing more punch to vegetarian dishes. this has resulted in an expert use of, among others, soy (the beans, but not least the sauce), mushrooms, fermented greens, seaweed, etc... learn more about umami: taste, the basics blog: ps straight from the pros: basic sauces...
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