A Sauce Made from a Thinned Purée of Fruit or Vegetables

Q16: Describe what would happen if you started

Q35: A roux and a slurry are incorporated

Q59: Gravy is a type of sauce made

Q60: Which of the following would assist in

Q61: There are three types of roux: _,_,and

Q62: Stocks should be covered while cooking to

Q63: The typical proportions for making 1 kg

Q66: Beurre manié is often cooked prior to

Q67: Glace de volaille made from which stock?<br>A)chicken<br>B)veal<br>C)brown<br>D)fish

Q69: What is the term for the mixture