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The document provides information on preparing stocks, soups, and sauces for menu items. It defines stocks, soups, and sauces and discusses their classifications and ingredients. For stocks, it covers mirepoix, bouquet garni, guidelines for preparation, and types of stocks. For soups, it discusses classifications like clear, thick, and other types. For sauces, it defines their purpose and lists basic meat/fish sauces and variations. It also covers thickening agents like roux and problems that can occur in s

Author

EVA TABASA

Language

EN