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Author Question: The variable that is manipulated by the researcher is the (1) dependent variable, (2) independent ... (Read 226 times)

809779

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on: Aug 2, 2018
The variable that is manipulated by the researcher is the
 
  (1) dependent variable, (2) independent variable, (3) extraneous variable, (4) hypothetical variable, (5) none of these.

Question 2

Name five sauces used in French cooking and describe each one.
 
  What will be an ideal response?


mmj22343

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Reply #1 on: Aug 2, 2018
Answer to Question 1

1

Answer to Question 2

a. Bchamel  basic white sauce made with cream or milk and thickened with flour
b. Hollandaise  sauce made of an emulsion of butter, egg yolks, and lemon juice
c. Barnaise  sauce similar to Hollandaise with vinegar, shallots, and seasonings instead of lemon juice
d. Velout  fish or chicken stock thickened with flour
e. Bordelaise  dark sauce made with meat juices, bone marrow, tarragon, shallots, and red wine from Bordeaux.


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