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- This mixture of wheat flour and fat, cooked by stirring over heat, is the basis of Sauce béchamel, Sauce velouté, and Sauce Espagnole.
Question 1:
This mixture of wheat flour and fat, cooked by stirring over heat, is the basis of Sauce béchamel, Sauce velouté, and Sauce Espagnole.
A. Roux
B. Gravy-starter
C. Veau
D. Petit
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