Describe the five mother sauces. What does the term mother sauce imply and what are the examples of small sauces that may be made from the mother sauce, where appropriate? Discuss the thickeners for each sauce including a roux, beurre manié, and slurry.
What will be an ideal response?
See section 18-3. Answer should include the five mother sauces and examples of finished sauces made from these and the thickeners. The information will require the student to make a table or chart to effectively demonstrate the relationships of the sauces to their smaller sauces.
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a. True b. False Indicate whether the statement is true or false
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What will be an ideal response?