
Kastmed restoraniköögis
Authored by Pirje Pärimets
Professional Development
Professional Development
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26 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Valge põhikaste ehk
Velouté
Bechamel
Blanc roux
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Pruun põhikaste ehk ...
Velouté
Jus lie
Espagnole
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Beurre noir on ...
Hollandi kastmest tuletatud kaste
Selitatud pruun kuum või
Pruun põhikaste
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Hollandi kastme põhitooraine on ...
munakollased, või, sidrunimahl
munakollased, või, nisujahu
munavalged, või, sidrunimahl
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Béarnaise kaste on ...
Majoneeskaste
Pruuni põhikastme tuletis
Vürtsikas Hollandi kastme tüüpi kaste
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Beurre rouge on ...
punase veiniga võikaste
valge veiniga võikaste
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Brun roux + pruun puljong = ...
Velouté
Bechamel
Espagnole
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