An emulsion is a(n) __________.

Consomme must simmer uncovered when being clarified

When making consomme, you must stir it very thoroughly and carefully after the raft forms. 

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele?

Which leading or mother sauce is paired incorrectly with its liquid ingredient?

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 __________.