Veloute; white roux Espangnole: brown roux Bechamel: white roux 6. List 2 ways to enhance the flavor of a stock A. __ b. __ 7. List 3 cold/uncooked modern sauces A. __ __ C. __ b.

6. List 2 ways to enhance the flavor of a stock<br />A. Roasting bones or vegetables before simmering them in water to extract more flavor.<br />B. Using aromatic ingredients such as onions, garlic, herbs, and spices to infuse the stock with additional flavor.<br /><br />7. List 3 cold/uncooked modern sauces<br />A. Vinaigrette<br />B. Aioli<br />C. Salsa