o Weighing, measuring, portioning: To ensure the correct amount of ingredients in sauces.o Washing, peeling: To clean ingredients away from soil and other contaminations to ensure food safety.o Dicing, slicing, mincing, grinding: To make ingredients into similar pieces for even cooking and to release all flavor and aroma.o Making roux: Prepare a thickerner use to give sauces the correct thickness and texture
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