Small sauces are
A) sauces made in small amounts that cannot be scaled for commercial sauces.
B) sauces made with mild herbs and spices that have a delicate flavor.
C) secondary sauces created when a flavor is added to a mother sauce.
D) sauces used in small quantities on the side of meat or vegetable dishes.
Correct Answer:
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Q34: Glaze is a thickener that is made
Q35: Dextrinization results in an increase in
A) sweetness.
B)
Q36: Gelatinization occurs when starch granules are heated
Q37: Commercially, _ is most often used to
Q38: List in order the typical steps involved
Q40: A mother sauce is
A) also known as
Q41: Name the many sources of starches utilized
Q42: Tartar sauce is made with mayonnaise, capers,
Q43: Why do resistant starches cause bloating, belching,
Q44: Definition choices:
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