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Consomme must simmer uncovered when being clarified

            Which of the following is not one of the three main categories of ingredients of a sauce?

       Which of the following lists contains a sauce that is not a small sauce?

If you start with 1 pint of white wine and reduce it au sec, you will have

The process of reduction may be used in sauce making for the purpose of

       Leading sauce + additional flavorings = __________.

Raw butter is sometimes added to a sauce to enrich it.

It is common to add tomatoes when you are making brown stock.

Most vegetable stocks should be cooked for 1½ to 2 hours.

When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.