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Catering and Hospitality Assistant Practice Test: Classification of Soups & Sauces
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Catering and Hospitality Assistant Practice Test: Classification of Soups & Sauces
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7 Questions

1. What temperature is good for sauce serve?
2. How does the consomme classify?
3. What is a Roux?
4. Which sauce is made from milk white roux?
5. Which is a thin soup?
6. How many portion can be served in one liter of soup?
7. Which is the national soup of Italy?

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