'Red sauce' presentation slideshows

Sauces & Soups

Sauces & Soups. Key Terms and Key Concepts. Week 6. Key Terms. 1. Au jus. French for " with [its own] juice "; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef. 2. Bisque. Rich cream soup that uses shellfish as the base.

2.21k views • 81 slides

Tomato Basil Pasta

323 views • 32 slides

Who is the Narrator?

Who is the Narrator?. Finding the SPEAKER in a text. When we read a story, poem, or any text,. We need to know WHO is telling the story WHO is saying the poem WHO is talking in the text The NARRATOR is

174 views • 7 slides

The Five Basic Mother Sauces

The five mother sauce have different based n their main ingredient and thickening agent. ANTONIN Careme developed the mother sauces in the 19th century.

64 views • 2 slides

Medium bodied with a mouthful of strawberry, blackberry and dark red fruits that finish with soft but full tannins. Steak , ribs and pasta with red sauce!. Medium bodied with a mouthful of strawberry, blackberry and dark red fruits that finish with soft but full tannins.

174 views • 1 slides

Rich fruit flavors of currant and blackberry with hints of pepper that finishes with subtle tannins. Steak, ribs, and pasta with red sauce!. Rich fruit flavors of currant and blackberry with hints of pepper that finishes with subtle tannins. Steak, ribs, and pasta with red sauce!.

181 views • 1 slides

A dense, fruit forward red with concentrated plum and ripe currant flavors .

A dense, fruit forward red with concentrated plum and ripe currant flavors. Steak, ribs and pasta with red sauce!. A dense, fruit forward red with concentrated plum and ripe currant flavors. Steak, ribs and pasta with red sauce!.

120 views • 1 slides