A liaison is added to a sauce ________________________.
A) at the beginning of the cooking process
B) at the end of the cooking process
C) at any time during cooking
D) just before the sauce is reduced
Correct Answer:
Verified
Q5: Chicken stock should be simmered for about:
A)
Q6: The technique used to make meat glaze
Q7: To make a white roux with 250
Q8: A thickening agent made of the same
Q9: Sauces that are to be frozen should
Q11: The process of reduction may be used
Q12: If you start with 500 ml of
Q13: Compound butter is
A) raw butter mixed with
Q14: The ratio of egg to butter in
Q15: Which of the following sentences are you
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