A Brown Roux Has More Thickening Power Than a White

Q24: Cornstarch should be mixed with a cool

Q43: Explain the proper way to cool stock.

Q44: What sauce is made by adding reduced

Q45: Which of the following is prepared with

Q46: Compound butters are used to flavour and

Q47: A sauce finished with a liaison will

Q50: An aromatic court bouillon that may be

Q51: For a good quality stock,how long should

Q52: Which of the following sauces cannot be

Q53: When making a liaison,the standard ratio of