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E. Sauces · Task E-15
Free sampleThickening and binding agents
Roux, slurries, liaisons, beurre manié, and starch behaviour.
Step 1 · Learn
Work through this topic slide by slide, with quick checks along the way. About 5 minutes; it marks itself complete when you finish.
Start the lessonStep 2 · Practise
Answer a short question set on this topic. Explanations for every answer.
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