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FINISHING
METHODS
(2 of 3)
|
Hospitality
and Catering |
|
 |
 |
When adding sauce to
pasta do not use too much or too little. |
| Follow recipe
instructions to determine how much sauce
is required. |
|
| When using
dry pasta you will need to make the sauce
thinner to compensate for the volume of
moisture absorbed by the pasta during the
cooking process. |
|
|
| • |
- Julienne of Ox Tongue,
Mushroom, Truffle and Tomato Sauce |
| • |
- Tomato Concasse, Chopped Shallots,
Minced Beef, Garlic, Demi Glace |
| • |
- Smoked Bacon (Pancetta) and Eggs (sometimes
Ham and Cream) |
| • |
- Ragu Sauce, Mornay Sauce, Parmesan
Cheese, Layered & Baked |
| • |
- Butter, Parmesan Cheese, Puree of Chicken
Livers, Chicken veloute |
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