16. He must have a discriminating palate and the ability to understand how to build and harmony into a sauce.
A. chef
B. cook
C. saucier
D. baker
17. The term for sauces in Spanish and Italian
A. roux
B. espagnole
C. salsa
D. garum
18. This is a fermented fish sauce.
A. salsa
B. verjus
D. espagnole
19. The sauce that gave way to vinegar and verjus as a flavoring.
A. Italian sauce
B. European sauce C. French sauce
D. Indian sauce
20. It is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
A. mayonnaise
B. hollandaise
C. veloute
D. bechamel
21. It is what it tempts our eyes and makes you want to taste the food.
A. effective plating B. one's creativity C. chefs hunch
D. the way the food looks
22. This should engage the senses and draw the diner into it much as a painting will draw in the observer.
A. color
B. food
C. taste
D. plate
23. This must be considered before you begin preparing your dish.
A. ingredients to prepare B. plating
C. utensils needed D. kind of cuisine

(꒰>my explanation of my answer at no. 16) ꒰ ͜͡➸ A great saucier must have a discriminating palate and the ability to understand how to build depth and harmony into a sauce.

(꒰> my explanation of my answer at no.17)꒰ ͜͡➸ Salsa is the term for sauces in Spanish and Italian.

(꒰> my explanation of my answer at no.19)꒰ ͜͡➸ Garum is believed to be the ancestor of the fermented anchovy sauce colatura di alici, still produced in Campania, Italy.which means it is an italian sauce.

(꒰> my explanation of my answer at no.20)꒰ ͜͡➸Hollandaise sauce is an oil-in-water emulsion made with egg yolks, vinegar, lemon juice, melted butter (traditionally clarified butter with milk solids removed), and cayenne pepper.

(꒰> my explanation of my answer at no.22)꒰ ͜͡➸ A plate should engage the senses and draw the diner into it much as a painting will draw in the observer.

ANSWERED BY @JUSTMYSELF

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