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.
Answer: C
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a. It helps cells differentiate between the vitamins. b. It allows cells to mature so they can perform their intended functions. c. It promotes the storage of fat-soluble vitamins. d. It aids in differentiating between fat- and water-soluble vitamins.
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Which of the following components of critical thinking involves learning from observing, listening to patients, and interacting with other health professionals?
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