A Thickening Agent Made of the Same Ingredients as Roux

Q61: Sauces that are to be frozen should

Q62: A brown roux is made the same

Q63: Which of the following statements is true?<br>A)

Q64: A standard mirepoix contains all of the

Q65: A liaison is added to a sauce

Q67: Math (Metric)<br>For each of the math questions,

Q68: Liquid + thickening agent = _.<br>A) small

Q69: Which of the following is least likely

Q70: Chicken and fish bones must be blanched

Q71: Velouté sauce can be made with _