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Question 14 of 20:

Velouté, béchamel, heavy cream, cheese, or eggs can all be used

A. to bind a croquette.
B. to deglaze a pan.
C. as a breakfast entree.
D. as a dressing.



Answer :

GinnyAnswer

Final answer:

Eggs, sauces, and cheeses play crucial roles in culinary arts.


Explanation:

Eggs serve various purposes in cooking, such as moistening, binding, tenderizing, emulsifying, and thickening.

Sauces can enhance desserts by adding flavor and complementing the appearance; common versatile sauces include crème anglaise, chocolate sauce, caramel sauce, and fruit sauces.

Cheeses are used in baking for different functions, such as soft cheeses for pastries and coffeecakes, and firmer cheeses for products like cheese bread, quiches, and pizza.


Learn more about Ingredients and techniques in culinary arts here:

https://brainly.com/question/45595176