Small sauces are: a. sauces made in small amounts that cannot be ...

[Haya94]

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.

[ong527]

Answer to Question 1

c

Answer to Question 2

a

[Haya94]

Gracias!

[jordangronback]

Thanks for the timely response, appreciate it