FYCHEFS

Sunday, 20 July 2014

CLASSICAL KITCHEN BRIGADE


Posted by Diogo Albuquerque at 11:35
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Diogo Albuquerque
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      • MENU 2
      • MENU 1
      • CLASSICAL KITCHEN BRIGADE
      • ORGANISATION CHART OF A MEDIUM SIZE HOTEL
      • ORGANISATIONAL CHART OF A LARGE SIZE HOTEL
      • Chapter: EGG COOKERY
      • Consomme
      • Hollandaise Sauce
      • Mayonnaise Sauce
      • Espagnole (Brown Sauce)
      • Tomato Sauce
      • Veloute
      • Bechamel Sauce
      • Fish Stock (Fish Fumet)
      • Fond Blanc (White Stock)
      • Estouffade (Brown Stock)
      • Chapter 3 :Kitchen Organisation
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