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Used primarily for thickening sauces and soups, a (paste/roux/stock) is made from a (1: 2/2: 1/1: 1) fat and flour.

Which of the following types of food would you generally put a demi-glace on? a. poached fish b. beef tenderloin c. cooked asparagus d. chicken lasagna e. vegetable au gratin

A27 year old female client, who weighs 130 lb, claims to be able to lift 85 lb for 10 repetitions on the bench but only completed 6 repetitions. using the correct response for your client's 1 repetition max for bench press, what would her perceived rating be with regards to bench press strength?