_______1. It one of the most important component of a dish
_____2. It is a cooked mixture of equal parts by weight of fat and flour .
______3. It is cooked to a light brown color and a nutty aroma
______ 4. Using results to finest sauces because of its flavor.
______ 5. It is made just before they are to be served
_____2. It is a cooked mixture of equal parts by weight of fat and flour .
______3. It is cooked to a light brown color and a nutty aroma
______ 4. Using results to finest sauces because of its flavor.
______ 5. It is made just before they are to be served
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2.)Roux
3.)Brown-Roux
4.)Clarified Butter
5.)Cold Sauce
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