tle10 march 15

WAY TO RESERVE OR PUT AWAY FOR FUTURE USE?

_______ IS A CLEAR, FLAVORED LIQUID THAT FREEZEZ WELL.

THE DANGER ZONE FOR SAUCES IS BETWEEN ____________

__________ cooked just enough to cook the raw taste of flour for 4-6 min.

____________ cooked to a light brown color and a nutty aroma for 15-20mins

__________ cooked little longer to a slightly darker color for 6-8mins

_______ cooked mixture of equal parts of fat and flour

________ are the most commonly used thickeners for sauce making

________ made from stock and tomato products

_______ is a principal starch used in making sauces