Befähigungsprüfung Gastgewerbe Practice Questions - Befähigungsprüfung Für Das Gastgewerbe (Austria) Exam

Adding dark roux (braune Einbrenne) and beef stock cubes at the end of cooking. Blending tomato paste, dark soy sauce, and cornstarch slurry to thicken the braising liquid. Marinating beef shank in red wine for 48 hours and pureeing the meat into the sauce. Using a 1:1 weight ratio of finely chopped onions to beef shank (Wadschinken), slowly sweating the onions until golden-brown, adding noble sweet paprika (edelsüß), deglazing with vinegar and water, and letting the dissolved onion fiber naturally thicken the stew over several hours of gentle simmering.