Instructions: You are required to answer the following questions. You should save your answers in a Word document for submission. Please do not repeat the questions on your answer sheet. Instead, please list the answers numerically/sequentially by simply utilizing 1, 2, 3, and 4. Each assignment must have a cover page listing your name, the name of the assignment, and the date. The cover page does not count towards the word count. For each assignment, you are expected to answer the assigned questions in your own words. Each assignment paper should be at least 250 words. Papers less than the required 250 words will get zero. This does not mean each question requires a 250-word response; rather, the total number of words for answering the questions must total more than 250 words.
1. Why have nonalcoholic drinks increased in popularity, and what difficulties do bar managers face when serving alcohol?
2. Describe the origin of cocktails. What constitutes a cocktail?
3. Explain why there is no single definition of the various classifications of restaurants; give examples.
4. What are the five mother sauces?
Please send me the chapters.
Answer preview
- The five mother sauces consist of sauces that form the foundation of classical French cooking because they add richness, color, moisture, and complexity to various dishes (Walker, 2016). The first sauce is béchamel, which contains flour, whole milk, and butter. The ingredients make béchamel sauce fit for making cream-based sauces. Veloute is the second sauce that contains flour, stock, and butter and is served with vegetables and meat as gravy. The third sauce is Espagnole, which comprises stock and roux, and it is suitable for dark meats. Hollandaise is the fourth sauce containing lemon juice, butter, and raw eggs yolk and is fit for breakfast dishes. Tomato is the fifth sauce that contains aromatic vegetables, pork, and herbs. Tomato sauce is suitable for eggs, pasta, vegetables, and meat dishes.
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