Stocks Should Be Covered While Cooking to Preserve Flavours

Q16: Describe what would happen if you started

Q28: Hollandaise sauce is made with whole butter.

Q57: What is a court bouillon generally used

Q59: Gravy is a type of sauce made

Q60: Which of the following would assist in

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

Q63: The typical proportions for making 1 kg

Q65: A sauce made from a thinned purée

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