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Sauces, Stocks, Methods Review

Authored by Stephanie Dupree

Life Skills

9th - 12th Grade

Used 8+ times

Sauces, Stocks, Methods Review
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20 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This mother sauce is made with a white roux and milk/cream:

Bechamel

Veloute

Espagnole

Hollandaise

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This mother sauce is made with a brown roux and dark stock:

Bechamel

Veloute

Espagnole

Hollandaise

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This mother sauce is made with a blond roux and light stock:

Bechamel

Veloute

Espagnole

Hollandaise

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This mother sauce is made with lemon juice, egg yolks, and butter:

Bechamel

Veloute

Espagnole

Hollandaise

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This is the base for an alfredo sauce:

Bechamel

Tomato

Espagnole

Hollandaise

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This sauce is popular on eggs benedict:

Bechamel

Tomato

Espagnole

Hollandaise

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What does "al dente" mean?

Proper way to cook pasta

Firm to the bite

To the tooth

All of the above

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