Reducing the liquid in which the main food was cooked results in a sauce called:
A) nage
B) flavoured oil
C) glaçage
D) cuisson
Correct Answer:
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Q5: How much flour does it take to
Q6: Which of the following sauces cannot be
Q7: What sauce is made by adding reduced
Q8: Which of the following would assist in
Q9: The best oil to use for making
Q11: Glace de volaille made from which stock?
A)chicken
B)veal
C)brown
D)fish
Q12: What is the recommended cooking time for
Q13: Which of the following sauces is cooked?
A)salsa
B)relish
C)montpelier
D)chutney
Q14: What is the difference between white stock
Q15: The typical proportions for making 1 kg
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