
quizizz on preparing sauces required for menu items
Authored by Emerly Amon
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10th Grade
Used 11+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What is the mother sauce called that is basically white stock thickened with a blond roux?
Veloute
Espagnole
Bechamel
Hollandaise
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What are the five mother sauces?
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
Hollandaise, Veloute, Bechamel, Roux & Tomato
HIDE ANSWER
Hollandaise, Veloute, Roux, Mornay & Tomato
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Which two mother sauces do NOT use a Roux?
Bechamel & Veloute
Bechamel & Tomato
Hollandaise & Tomato
Hollandaise & Bechamel
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
The five grand sauces are known as the mother sauce because they are____________
cooked slowly
made only with roux
used to create many other sauces
served only with certain types of foods
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
The two main ingredients in bechamel sauce are___________________
butter and eggyolk
milk and white roux
fish stock and eggyolk
veal stock and eggyolk
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What is the ratio of a roux?
1:1 flour : butter
1:2 flour : butter
1:3 Butter : flour
2:2 Flour : Butter
7.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What is the purpose of a sauce?
Adds texture, visual appeal, complimentary flavors, moisture
Add moisture
Texture, Body, Color, Consistency, Translucency
Adds flavor
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