Page 6 - E-Modul Membuat Stock and Sauce Siti Uswatun Khasanah

Gambar 2.1 Brown Stock dan white stock keruh dan berlemak ................................. 7
Gambar 2.2 Mirepoix ....................................................................... 10
Gambar 2.3 Bauquet Garni .............................................................. 10
Gambar 2.4 Stock Pot ........................................................................ 11
Gambar 2.5 Roasting Pan .................................................................. 11
Gambar 2.6 Chopping Board ............................................................ 11
Gambar 2.7 Vegetable Knife ................................................................. 11
Gambar 2.8 Conical Strainer ................................................................. 12
Gambar 2.9 Tammy Cloth ..................................................................... 12
Gambar 2.10 Perforated Spoon .............................................................. 12
Gambar 2.11 White Stock ..................................................................... 13
Gambar 2.12 Brown Stock .................................................................... 14
Gambar 2.13 White Stock ..................................................................... 19
Gambar 2.14 Brown Stock .................................................................... 20
Gambar 2.15 Stock ....................................................................... 22
Gambar 2.16 Mayonnaise encer ........................................................... 24
Gambar 2.17 maincourse ..................................................................... 25
Gambar 2.18 Prosedur Pembuatan Roux ................................................... 28
Gambar 2.19 Prosedur Penambahan Liaison Kedalam Sauce ....................... 29
Gambar 2.20 Vegetable Knife ................................................................ 29
Gambar 2.21 Ballon Wish ..................................................................... 30
Gambar 2.22 Wooden Spatula .......................................................... 30
Gambar 2.23 Cheesecloth ............................................................... 30
Gambar 2.24 Bowl ........................................................................ 30
Gambar 2.25 Sauce Pan..................................................................... 30
Gambar 2.26 Saute Pan .......................................................................... 31
Gambar 2.27 Ilustrasi Bahan Cair....................................................... 32
Gambar 2.28 Pan Gravy Sauce ............................................................... 33
Gambar 2.29 Ilustrasi Small Sauce ..................................................... 34
Gambar 2.30 Bechamel Sauce ................................................................ 36
Gambar 2.31 Prosedur Membuat Bechamel Sauce ................................... 37
Gambar 2.32 Veloute Sauce .................................................................. 38
Gambar 2.33 Prosedur Membuat Velouté Sauce ..................................... 39
Gambar 2.34 Brown Sauce .................................................................... 40
Gambar 2.35 Cara Membuat Brown Sauce ............................................ 41
Gambar 2.36 beef steak disiram demiglace sauce ........................................ 41
Gambar 2.37 Tomato Sauce .................................................................. 42
Gambar 2.38 Hollandaise Sauce ............................................................. 43
Gambar 2.39 Prosedur Pembuatan Hollandaise Sauce ................................... 44
Gambar2.40 Mayonaise Sauce .......................................................... 45
Gambar 2.41 Pan Gravy Sauce ............................................................... 47
Gambar 2.42 Strawberry Coulis ............................................................. 47
Gambar 2.43 Tomato Coulis .................................................................. 48