Practice Quiz

Red Seal Cook

Category - Sauces

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What temperature should a sauce be when a slurry is incorporated?
  1. 60 °C
  2. 70 °C
  3. 80 °C
  4. 90 °C
Explanation
Answer: D- In order to ensure the starch will gelatinize fully, the sauce must be 90 °C. As soon as the slurry has been incorporated, the sauce needs to be immediately brought down to a simmer to avoid breaking.
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