___________ 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.

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

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

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

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

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

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: