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Chapter 4. DI patterns

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  • CONSTRUCTOR INJECTION
  • PROPERTY INJECTION
  • METHOD INJECTION
  • AMBIENT CONTEXT

Like all professionals, cooks have their own jargon that allow them to communicate about complex food preparation in a language that often sounds esoteric to the rest of us. It doesn’t help that most of the terms they use are based on French (unless you already speak French, that is).

Sauces are a great example of the way cooks use their professional terminology. In chapter 1, I briefly discussed sauce béarnaise, but I didn’t elaborate on the taxonomy that surrounds it (see figure 4.1).

Figure 4.1. Several sauces are based on sauce hollandaise. In a sauce béarnaise the lemon is replaced with a reduction of vinegar and certain herbs, whereas ...

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