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Quart Saucier
I just looking/surving for other suggest or your own answer. Thanks!^^?
You are just beginning your shift and are assigned to be the saucier for the evening. After reading your prep list you know that you need to produce the following: 2 quarts of Béchamel, 2 quarts of Fish Velouté, 1 quart of Demi-glace, 2 pints of Hollandaise, and 2 compound butters. When you enter the cooler to get your mise en place, you find chicken stock, beef stock, heavy cream, beef stock, cold butter and egg whites.
1. Do you have the ingredients necessary to produce the items on your list?
2. What items will have to be produced or obtained in order to produce the items on your prep list?
3. What steps will need to be taken to produce the Demi-glace?
4. What steps will need to be taken to produce the Hollandaise?
5. Since you have no fish stock, what type of bone will you have to purchase in order to produce the fish stock?
You are a culinary student who has some homework. The first 2 are 2 of the 5 mother sauces, the second is a sauce based on one of the mother sauces, the third is an emulsified sauce and the fourth is simply butter with other stuff in it.
In short, with that ingredients list, can only make 1 sauce (because all the other ones need other stuff to make properly.)