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Question 1 of 6
1. Question
Q1 – The original French editions of Le guide culinaire included Hollandaise as a grande sauce. (True / False)
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Question 2 of 6
2. Question
Q2 – Which of the following sauces is made by reducing clear stock and thickened with a white roux?
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Question 3 of 6
3. Question
Q3 – Tomato sauce is a warm emulsion. (True / False)
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Question 4 of 6
4. Question
Q4 – Which of the following is a characteristic of Espagnole sauce?
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Question 5 of 6
5. Question
Q5 – The mother sauces are the foundation for many other sauces. (True / False)
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Question 6 of 6
6. Question
Q5 – Hollandaise sauce is a cold emulsion of egg yolk, melted butter, and lemon juice or vinegar. (True / False)
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