Ninety-five percent (95%) of the starch in the United States comes from corn
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Q21: Which of the following sauces is made
Q21: One characteristic of dextrinization is
A)that there is
Q25: Glazes are concentrated flavorings and/or seasonings used
Q26: The main difference between a roux and
Q27: Dextrinized starches have increased thickening power
Q28: What are the typical steps in making
Q29: Which of the following is not a
Q32: A smooth, lump-free sauce depends on the
Q35: Beurre manié is an uncooked butter and
Q39: Small sauces are
A) sauces made in small
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