Homework Clinic
Hands-on Clinic => Food and Culinary Arts => Topic started by: silviawilliams41 on Jun 15, 2020
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Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture?
◦ Arrowroot
◦ Liaison
◦ Roux
◦ Slurry
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Arrowroot
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thank you
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Thank you
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Thank you
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thank you
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thank you
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thank you
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thank you
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thank you
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Thank You
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thank you!
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Thank You
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Thank you
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Thank you
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THANK YOU