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Glossary

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

5: 4: 3 emulsion The ratio of ingredients on which many traditional emulsified sausages are based—5 parts meat to 4 parts fat to 3 parts water, all expressed as weight.

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