National Apprenticeship Training Program for Cooks – Soup & Sauce Station – PDF/EPUB Version Downloadable

This practical and concise book covers the core knowledge and skills required to succeed at the Soup & Sauce Station of the National Apprenticeship Training Program for Cooks. The preparation of roux, various stocks, consommés, bisques, chowders, and specialty soups are covered. Mother sauces and their variations are also covered.