Explore the shallow-poaching process with cooking liquid used in the reduction for a beurre blanc sauce.
Standard detail
12.F1.6
Depth 2Parent ID: 13CD4D074E9B4B3C98E3D7FD1946F497Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.F1.6
- List ID
- f
- Standard ID
- 55BA7EED89DE458F88C42400AEF50C55
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 13CD4D074E9B4B3C98E3D7FD1946F497F39DBE1505B54128A97AF6CA20541F8F
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US