quizizz on preparing sauces required for menu items

quizizz on preparing sauces required for menu items

10th Grade

10 Qs

quiz-placeholder

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quizizz on preparing sauces required for menu items

quizizz on preparing sauces required for menu items

Assessment

Quiz

Other

10th Grade

Medium

Created by

Emerly Amon

Used 11+ times

FREE Resource

10 questions

Show all answers

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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