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The Sauce Produced by Braising Meat Can Be Thickened by __________

Question 31

Multiple Choice

The sauce produced by braising meat can be thickened by __________.


A) reducing it
B) adding a prepared sauce, such as demi-glace or velouté
C) thickening it with roux, beurre manié, or another thickening agent
D) all of these

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