This sauce can be made with veal, chicken, or fish bone plus white or blond roux.

Essential to all soup making __________ are included.

A _______ is a type of rich cream soup made from shellfish.

A thickening agent made of the same ingredients as roux but made without cooking is:

To prevent curdling in cream soups, avoid _______.

       Which of the following is not an ingredient in the plain béchamel sauce that is used today?

Name one miscellaneous sauce mention in chapter 8.

Which of the following thick soups are most likely to contain seafood?

            Which of the following is not one of the three main categories of ingredients of a sauce?

       An emulsion is a(n) __________.