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    Kitchen Essentials Laboratory Sauce Assignment Revised

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    shitaipoopme
    The document lists ingredients and personnel for different kitchen sections that focus on making various sauces. Section 226A lists ingredients for Bechamel sauce and Mornay, Veloute, and Mushroom Espagnole and the personnel assigned to each. Section 226B similarly lists ingredients for Bechamel, Veloute, Espagnole, Hollandaise, and Tomato sauces along with the assigned personnel.

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    Kitchen Essentials Laboratory Sauce Assignment Revised

    Uploaded by

    shitaipoopme
    5 views1 page
    The document lists ingredients and personnel for different kitchen sections that focus on making various sauces. Section 226A lists ingredients for Bechamel sauce and Mornay, Veloute, and Mushroom Espagnole and the personnel assigned to each. Section 226B similarly lists ingredients for Bechamel, Veloute, Espagnole, Hollandaise, and Tomato sauces along with the assigned personnel.

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    The document lists ingredients and personnel for different kitchen sections that focus on making various sauces. Section 226A lists ingredients for Bechamel sauce and Mornay, Veloute, and Mushroom Espagnole and the personnel assigned to each. Section 226B similarly lists ingredients for Bechamel, Veloute, Espagnole, Hollandaise, and Tomato sauces along with the assigned personnel.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    5 views1 page

    Kitchen Essentials Laboratory Sauce Assignment Revised

    Uploaded by

    shitaipoopme
    The document lists ingredients and personnel for different kitchen sections that focus on making various sauces. Section 226A lists ingredients for Bechamel sauce and Mornay, Veloute, and Mushroom Espagnole and the personnel assigned to each. Section 226B similarly lists ingredients for Bechamel, Veloute, Espagnole, Hollandaise, and Tomato sauces along with the assigned personnel.

    Copyright:

    © All Rights Reserved
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    of 1

    KITCHEN ESSENTIALS LABORATORY

    SECTION : 226 A

    BECHAMEL SAUCE AND MORNAY VELOUTE AND MUSHROOM ESPAGNOLE


    1,GALAO 1.CABUGNASON 1.CARRETAS
    2. ALAMBAY 2. BRIONES 2.LARONG
    3.ARDA 3. JORGE 3. DALMAN
    4.BERNARDEZ 4.BALLON 4.SOLOMON

    SECTION 226 B

    BECHAMEL VELOUTE ESPAGNOLE HOLLANDAISE TOMATO


    SAUCE AND AND
    MORNAY MUSHROOM
    1.BRAZIL 1.BELARMINO 1.BRAVO 1.SAN JOSE 1.
    VALERIANO
    2. LAMAN 2.NAGUIAT 2.GONZALES 2.NEBREDA 2. LUNA
    3,ANGCON 3.BUNDOC 3.GREGORIO 3.ROJAS 3.OBIAS
    4.SUZUKI 4.ALMENA

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