|
Week - 1
|
Description of stocks, sauces and soups |
|
Week - 2
|
Preparation for Stocks, Sauces and Soups |
|
Week - 3
|
White Stock, Brown Stock Preparation |
|
Week - 4
|
Fish Stock and Vegetable Stock Preparation |
|
Week - 5
|
Brown Sauce and White Sauce Applications |
|
Week - 6
|
Hollandaise Sauce and Bearnaise Sauce Applications |
|
Week - 7
|
Maitre d'Hotel Butter Varieties |
|
Week - 8
|
Broths, consommés, hearty broths |
|
Week - 9
|
Clear Soups and Grain Soups |
|
Week - 10
|
Creamy Soups |
|
Week - 11
|
Pureed Soups |
|
Week - 12
|
Salad Dressings and Salad Varieties |
|
Week - 13
|
Preservation of sauces and stocks |
|
Week - 14
|
Serving of sauces and soups |
Anadolu Info Package 
Turkish
English