Describe the five mother sauces What does the term mother sauce imply and what are examples of small sauces which may be made from the mother sauce, where appropriate? Discuss the thickeners for each sauce including a roux, beurre manié, and slurry
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Q41: Name the many sources of starches utilized
Q42: Matching
Definition choices:
-dextrinization
A)the seepage of water out of
Q43: Matching
Definition choices:
-gelation
A)the seepage of water out of
Q44: Matching
Definition choices:
-gelatinization
A)the seepage of water out of
Q45: What happens to the quality of dry
Q45: Matching
Definition choices:
-retrogradation
A)the seepage of water out of
Q46: Matching
Definition choices:
-reduction
A)the seepage of water out of
Q48: Discuss the structure of a polysaccharide and
Q49: What is gravy? Discuss the gravy preparation
Q51: Is a hollandaise sauce considered thickened or
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