Arrange the Basic Principles of Preparing Soup in Chronological Order

Which of the following fat  is used as a substitute for butter because of its lower cost?

It is a cooked mixture of flour and fat used as a thickening agent in a soup or sauce.

All of the following is the Common Problems in Sauce, EXCEPT;

Which of the following Basic Finishing Techniques in Sauce Making is very important in order to produce a smooth, lump free sauce?

Which of the following Basic Finishing Techniques in Sauce Making 

means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom?

One Way to Reconstitute Sauces is by adding water.

Hot Sauces is cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

Sauce should be kept in airtight container and store in cool dry place away from moisture, oxygen, lights and pest.

Deglazing means adding shine, flavor, richness  and smoothness to sauce.