word an
sheet.
1. PAOLENGSE - is a brown roux-based sauce made with margarine
stock.
2. AMTOOT UACES -- is made from stock and tomato products seas
3. AISEDNALHOL SCEAU - it is a rich emulsified sauce made fro
juice and cayenne.
4. SOINMULE - consists of liquid dispersed with or without an em
usually would not mix together.
5. UACES HITWE -- its basic ingredient is milk which is thickened
6. SAEUC ETUOLEV - its chief ingredients are veal, chicken and fis
roux
7. SECUAS DCLO-cooked ahead of time, then cooled, covered
8. THO SECUAS - made just before they are to be used.
1 - Directions: Enumerate the five (5) common problems​