1) Is the french term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks a) Bones b) Mirepoix  c) Acid Products d) Scraps e) Seasoning f) Bouquet Garni 2) The "Foundation of cooking" a) Stocks b) Bones c) Soup d) Sauce e) Sauces f) Stock 3) A sauce that is made from milk and white roux a) Bechamel b) Thickening Agent c) Brown Sauce d) Butter e) Slurry 4) A mixture of constarch and water, often used to finish some sauces a) Brown Sauce b) Slurry c) Stocks d) Espagnole 5) Below are the five mother sauces which one is NOT? a) Tomato b) Hollandaise c) Veloute d) Bechamel e) Espagnole f) Roux

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