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Cookery10 4 3rdquarter
Cookery10 4 3rdquarter
Cookery10 4 3rdquarter
RECONSTITUTE
STOCKS, SAUCES AND
SOUPS
At the end of the module, you should be able to:
1. Maintain optimum quality and freshness of stocks,
sauces, and soups.
2. Reconstitute stocks, sauces and soups.
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