Les beurres composés, farces et sauces émulsionnées froides
Professional Development
•10 Qs
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Les beurres composés, farces et sauces émulsionnées froides
Quiz
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Arts
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Professional Development
•
Practice Problem
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Medium
Frédérique Lhémery-Dias
Used 9+ times
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10 questions
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1.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
Il n'y a pas d'échalote dans le beurre maître d'hôtel.
vrai
faux
2.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
Le beurre rouge est utilisé pour la finition des sauces
vrai
faux
3.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
On utilise la farce américaine pour réaliser des hamburgers
vrai
faux
4.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
La duxelles sèche se compose de champignons, d'échalotes et de persil haché.
vrai
faux
5.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
La sauce cocktail est une sauce dérivée de la sauce vinaigrette
vrai
faux
6.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
la sauce vinaigrette de base ne contient pas de moutarde
vrai
faux
7.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
La sauce mayonnaise est utilisée dans la réalisation des oeufs mimosa
vrai
faux
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