What are the typical steps in making a gravy, in order?
A) preparing a roux, adding hot liquid, cooking, and seasoning
B) heating liquid, seasoning, preparing a roux, and cooking
C) reduction, deglazing, straining, degreasing, and seasoning
D) degreasing, deglazing, reduction, straining, and seasoning
Correct Answer:
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Q23: Which of the following is not a
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
Q29: Which of the following is not a
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Q31: Au jus means:
A) served "just as is."
B)
Q32: A smooth, lump-free sauce depends on the
Q39: Small sauces are
A) sauces made in small
Q40: A mother sauce is
A) also known as
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