Classic Sauces Are Divided into Two Groups: _____________ and ______________

Q16: Over-browning bones for a brown stock would

Q17: When preparing a fish fumet,the first step

Q18: What is the term for the combination

Q21: Starting a meat stock with hot water

Q22: Béarnaise can be made by flavouring hollandaise

Q23: To temper a liaison means to bring

Q24: What is the recommended cooking time for

Q25: What is the difference between white stock

Q26: Beurre blanc is made with whole butter.

Q43: What is a white mirepoix and when