• There are many factors affecting food cost control, including the cost of raw materials, your menu, the transport cost, seasonality, pricing, labor costs, storage, and more.
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In contrast, a satisfied customer will return to your establishment and recommend you to others.

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. Discrepancies between the menu and the food.

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Poor gloss – this happens when the sauce is insufficiently cooked.

Given below are the common problems in making sauce, except: a. . Both are physical changes.

Hope this helps. revised.

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The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce. .

A good stock isn’t done until it’s been strained, seasoned and cooled. .

DOROTHYGABAY1 • 88 views.
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Incorrect consistency - result when there is incorrect balance on the formula.

Poor gloss - this happens when the sauce is insufficiently cooked.

Poor gloss – this happens when the sauce is insufficiently cooked.

The most common problems arise when the flour is not whisked in thoroughly into the pan drippings and/or while adding the stock to the roux and/or you. Sauces that are too thick, too lumpy, separating, or just plain burnt. arrange the scrambled letters that represents the 5 common problems.

discarding the sauce. Therefore, option D is correct. charlenetabilin749 charlenetabilin749 28. . answered Explain the importance of knowing the common problems in. Roux is an equal-parts mixture of fat and starch to thicken sauces.

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The cooking process is not only essential for achieving the right thickness and set, but it’s also important for improving the mouthfeel of thickened sauces, essentially cooking away that raw, “starchy” taste by allowing as much of the starch strands as possible to absorb. When the sauce isn't cooked enough, it doesn't have a good gloss.

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Also, when the sauce is overcooked, this can happen as well.

DOROTHYGABAY1 • 88 views.

good texture c.