Exam (elaborations)
UNIT 3 EXAM REVIEW CULINARY ARTS Questions and Answers | 100% Correct Answer | Grade A+
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What is the proper way to reheat a soup? Ans: Most soups are crooked at a gentle simmer and stirred occasionally Why are the 5 grand sauces known as the mother sauces? Ans: They are the basis for most other sauces Thick soups can be thickened with what? Ans: roux, starch What should you never...
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