TERMINOLOGIA EN LA COCINA

Pregunta	Respuesta
Image: 4b6bd13e-5289-47b1-b35e-98557aeb6c47 (image/jpeg)	MISE AND PLACE
Image: ae14e49d-3279-49e1-93af-c1207eb0d870 (image/jpeg)	BOUQUET GARNI
Image: 8b79f140-1e27-4a08-afc1-772cf880cfe3 (image/jpeg)	SACHET
Image: 4282a53d-3be8-472f-8f98-8cae527a5ff9 (image/jpeg)	MIREPOIX (onion 50%, carrot 25%, celery 25%)
Image: 72c5a588-034e-43d3-bae9-25003760a94a (image/jpeg)	CORNSTARCH + WATER = SLURRY (LIAISON)
Image: 5a28bed4-a07c-4e50-9281-353d9b0edc0f (image/jpeg)	FLOUR + BUTTER= ROUX
Image: dfcaec6e-fad0-4379-aee8-b867f8ddf12e (image/jpeg)	1.ROUX WHITE, 3' 2.ROUX BLONDE, 6' 3.ROUX BROWN, 9'
Image: 1e68b8cd-0b6c-448d-ad8f-7dc30665374c (image/jpeg)	BEURRE MANIE
Image: c7f4267a-e28c-4dcc-9264-e5183b463a87 (image/jpeg)	STOCK
Image: 7fd59c57-a09e-40af-a782-d8debeaeebd1 (image/jpeg)	STEW
Image: d5057f67-ca5a-4609-a6f3-1ae48257e995 (image/jpeg)	MASHING
Image: 1911c981-aed1-4189-bdb6-46bbcb727d74 (image/jpeg)	MAILLARD REACTION
Image: d9db6688-0b1f-48e0-a256-5439368135f2 (image/jpeg)	CAJUN HOLY TRYNITY
Image: 5d71a715-d785-4997-b8d1-6a3a797c2a8e (image/jpeg)	VELOUTE HOLLANDAISE ESPAGNIOLE TOMAT BECHAMEL
Image: 55e6296e-bc8e-4df2-bb29-2a6cc06ec466 (image/jpeg)	5 MOTHER SAUCES
Image: e1c1f7f1-b2d9-42a8-8bfa-8afb984cc58a (image/jpeg)	MAILLARD REACTION (caramelizar 350F°)

Resumen del Recurso

	Creado por natalhy Monteverde hace más de 10 años