Hotel management notes of food production of COLD SAUCES AND OTHER LARDER PRE-PREPARATIONS (5 semester)
Hotel management notes of food production of COLD SAUCES AND OTHER LARDER PRE-PREPARATIONS (5 semester). From pdf -The variety of cold sauces is as wide as the hot sauces, which is virtually endless. These can be categorized under four groups-
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1.
Those based on basic FrenchDressing
Those based on mayonnaise
Those based on boiled dressing
Specialty sauces
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