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Forme et sauce

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Module 5 - Les “premiers plats”

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© 2013 Cristian Lucisano Editore Français pour la Restauration

Forme et sauce

UD 1

Les pâtes s’apprêtent de mille façons et leur forme détermine la sauce qui leur convient le mieux:

pâtes courtes s’adaptent bien aux consommés, aux potages;

pâtes moyennes préfèrent les sauces à base d’huile;

pâtes grandes telles que les cannellonis et les lasagnes supportent les sauces consistantes;

spaghettis préfèrent les sauces à base de tomate, jambon, parmesan, beurre, crème.

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