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ACF Cooking Professional Exams

Category - Culinary

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The term used for a sauce or soup thickened with a mixture of cream and egg yolks, roux, and other thickeners is:

Paste
Stew
Thickener
Velouté

Explanation

ANSWER: D - A Velouté is the term used for a sauce or soup thickened with a mixture of cream and egg yolks, roux, and other thickeners. This term is common in French cuisine.

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