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___________ sauce is a sauce base on the juices released dur…

___________ sauce is a sauce base on the juices released during the cooking of a meat, poultry, fish, or vegetable item. Like pan gravy, jus, and au jus.

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__________ is a secondary sauce made with brown sauce and br…

__________ is a secondary sauce made with brown sauce and brown stock , reduce by half.

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If the proper ratio of flavoring ingredient to liquid has no…

If the proper ratio of flavoring ingredient to liquid has not been observed, the broth will have a __________.

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Sauces usually refers to thickened liquids that enhance the…

Sauces usually refers to thickened liquids that enhance the flavor of salad.

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Cold sauces are blended from many different food, the most p…

Cold sauces are blended from many different food, the most popular is mayonnaise.

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Throughout the cooking process, a skimmer or ladle should be…

Throughout the cooking process, a skimmer or ladle should be use to remove any ___________.

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This sauce can be made with veal, chicken, or fish bone plus…

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

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Essential to all soup making __________ are included.

Essential to all soup making __________ are included.

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

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

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A thickening agent made of the same ingredients as roux but…

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

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