The following 2(two) main objective will be given in Western Food Training Course and will be held in 2(two) full day theory and practices.What Are The Mother Sauces?
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces."
They're called mother sauces because each one is like the head of its own unique family of sauces.
A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent — although three of the mother sauces are thickened with roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color. Below we will break down the five mother sauces and show examples of some of the small sauces that can be made from each mother sauce.
What Are The Marinades?
Marinades are probably the most important ingredient to any cookout. A good marinade not only keeps your grilling moist and flavorful, but they make it healthier. These five marinade recipes are the most popular on my site. They represent the kinds of marinades you should be trying. Try them out and then start experimenting yourself to make the marinades that are perfect for you. You will find that most of these marinades work with a specific type of meat, but the basics are always the same. Try one out and get the most out of your grilling.
