Pasta, Mother Sauces, and More

Pasta, Mother Sauces, and More

9th - 12th Grade

31 Qs

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Pasta, Mother Sauces, and More

Pasta, Mother Sauces, and More

Assessment

Quiz

9th - 12th Grade

Medium

CCSS
L.1.6, L.3.6, L.4.6

+1

Standards-aligned

Created by

Amanda Rinehart

Used 11+ times

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31 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the mother sauce called that is basically white stock thickened with a blond roux?

Veloute

Bechamel

Espagnole

Hollandaise

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the main ingredients in a béchamel sauce?

Milk, butter & flour

White stock, butter & flour

Brown stock, roux and bouquet garni

Egg yolks, butter, lemon, hot sauce

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of a sauce?

Adds texture, visual appeal, complimentary flavors, moisture
Texture, Body, Color, Consistency, Translucency
Add moisture
Adds flavor

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a Roux?

A Specialty Sauce
A Thickening Agent
A Seasoning
One of the 5 Mother Sauces

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the ratio of a roux?

1:1 Flour : Butter(Fat)
1:2 Flour : Butter(Fat)
1:3 Butter(Fat) : Flour
2:1 Flour : Butter(Fat)

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which two mother sauces do NOT use a Roux?

Bechamel & Veloute
Hollandaise & Bechamel
Bechamel & Tomato
Hollandaise & Tomato

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

mirepoix
aromatics
sachet d'epices
bouquet garni

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