|
|
May 22, 2024
|
|
HRI 219: Stock, Soup, and Sauce Preparation3 credit
Lecture: 3 hours per week.
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Add to Portfolio (opens a new window)
|
|
|