The purpose of deglazing a pan is to __________.

       Which of the following lists contains a sauce that is not a small sauce?

Sauces that are to be frozen should be thickened with:

A small sauce is made by adding one or more flavoring ingredients to a leading sauce.

       To reduce a red wine reduction au sec means to reduce it until it is __________.

To make a white roux with 8 oz. of clarified butter, you will need:

       Which of the following small sauces is paired correctly with its distinguishing ingredient?

Most vegetable stocks should be cooked for 1½ to 2 hours.

A liaison is added to a sauce ________________________.

       Which of the following instructions about making hollandaise sauce is not correct?