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Question 1 of 1
1. Question
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1. The mother sauces in French cuisine are also known as sauces.
2. Béchamel sauce is a white sauce, based on milk with a white roux.
3. Espagnole sauce is a brown sauce based on a brown stock and thickened with a brown roux.
4. Velouté sauce is a made by reducing clear stock and thickened with a white roux.
5. Hollandaise sauce is a warm emulsion of , melted butter, and lemon juice or vinegar.
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