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:

To prevent curdling in cream soups, avoid _______.

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