List in order the typical steps involved in making a gravy.
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
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Q33: High amylopectin starches like cornstarch and tapioca
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
Q39: Small sauces are
A) sauces made in small
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,
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