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Which technique is appropriate for building flavor while reducing the fat content of a sauce?

MohamadMatar

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6 years ago

Which technique is appropriate for building flavor while reducing the fat content of a sauce?

Which technique is appropriate for building flavor while reducing the fat content of a sauce?

a. Using a reduction sauce
b. Using an emulsion sauce
c. Using a roux-based sauce
d. Using olive oil in the sauce

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msbrit90

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MohamadMatar Author

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6 years ago

This helped my grade so much Perfect

Perfect

Smair87

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Yesterday

Good timing, thanks!

Holly72492

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2 hours ago

Helped a lot

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