The main difference between a roux and beurre manié is that
a. in a beurre manié, the butter and flour are not cooked.
b. a beurre manié is mixed in all at once.
c. larger quantities of a beurre manié are needed for the same thickening power.
d. with a beurre manié, extended simmering gets rid of the floury taste.
a
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A) ?transverse colon, ascending colon, sigmoid colon, descending colon B) ?descending colon, transverse colon, ascending colon, sigmoid colon C) ?descending colon, transverse colon, sigmoid colon, ascending colon D) ?ascending colon, transverse colon, descending colon, sigmoid colon
Answer the following questions true (T) or false (F)
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What ethnic group is one of the most notable in the northern Mountain states and known for sheep ranching?
a. Mormons b. Amish c. Roman Catholic Italians d. Basques e. Mexicans
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