Author Question: Small sauces are: a. sauces made in small amounts that cannot be scaled for commercial sauces. b. ... (Read 119 times)

Haya94 · **on:** Aug 19, 2018

Small sauces are:
a. sauces made in small amounts that cannot be scaled for commercial sauces.
b. sauces made with mild herbs and spices that have a delicate flavor.
c. secondary sauces created when a flavor is added to a mother sauce.
d. sauces used in small quantities on the side of meat or vegetable dishes.

Question 2

A mother sauce is:
a. also known as the grand, leading, or major sauce.
b. a secondary sauce created when a flavor is added to a thickened or unthickened sauce.
c. a thick or thin sauce made from meat, fish, poultry, or vegetables.
d. a vegetable broth or bouillon that has added flavoring compounds in it.