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Red Seal Cook

Category - Stocks and Soups

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A velouté soup is made by adding what thickening agent?

Beurre manié
Liaison
Whitewash
Slurry

Explanation

Answer: B - A veloutéis a cream soup that has been enriched by the addition of a liaison right before service creating a thicker, richer end product. Once a liaison has been added to the soup, it cannot be cooled and reheated as the liaison will curdle inside the soup.

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