Multiple Choice
What are the typical steps in making a gravy, in order?
A) preparing a roux, adding hot liquid, cooking, and seasoning
B) heating liquid, seasoning, preparing a roux, and cooking
C) reduction, deglazing, straining, degreasing, and seasoning
D) degreasing, deglazing, reduction, straining, and seasoning
Correct Answer:

Verified
Correct Answer:
Verified
Q1: A pH below _ decreases the viscosity
Q2: Which of the following is not a
Q4: One result of dextrinization is<br>A) an increase
Q5: Matching<br>Definition choices:<br>-reduction<br>A)the seepage of water out of
Q6: Au jus means:<br>A) served "just as is."<br>B)
Q7: The physical unit for storing starch in
Q9: Glucose derived from starch is called<br>A) dextrose.<br>B)
Q10: Matching<br>Definition choices:<br>-gelatinization<br>A)the seepage of water out of
Q11: Which of the following factors competes with
Q52: Glazes are concentrated flavorings and/or seasonings used