Which of the following is not a basic ingredient in a thickened sauce?
A) a liquid
B) a thickening agent
C) a seasoning or flavoring agent
D) a meat bone
Correct Answer:
Verified
Q25: Oxidized starches
A) are more viscous than cross-linked
Q26: Once combined with a liquid, pregelatinized starches
Q27: A roux is a thickener made:
A) by
Q28: What are the typical steps in making
Q30: The best way to prevent retrogradation is
Q31: Au jus means:
A) served "just as is."
B)
Q32: A smooth, lump-free sauce depends on the
Q37: Commercially, _ is most often used to
Q39: Small sauces are
A) sauces made in small
Q40: A mother sauce is
A) also known as
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