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Sauces

Authored by Theresa Hardin

Other

9th Grade

Used 27+ times

Sauces
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14 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is a roux?

Equal parts of fat and broth

Equal parts of fat and flour

Equal parts of fat and milk

Equal parts of fat and stock

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is the main purpose of a roux?

To thicken a sauce

To thin out a sauce

To provide a strong aroma to a sauce

To add nutrients to the sauce

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What are the steps in preparing a roux?

Melt fat over medium heat and then add flour.

Melt fat over high heat and then add flour.

Saute flour over medium heat and then melt fat.

Saute flour over high heat and then melt fat.

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

When making a sauce what piece of equipment would be most effective in ensuring there are no clumps in the flour?

Wooden spoon

Rubber scraper

Fork

Whisk

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What three vegetables compose a mirepoix?

Carrots, garlic, celery

Carrots, onions, celery

Carrots, garlic, broccoli

Carrots, onions, Brussel sprouts

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What does “nappe” mean?

To coat the back of a spoon.

To turn liquid

To turn into a paste.

To evaporate the liquid out.

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the five mother sauces would be used as the base of a Mac and Cheese recipe?

Hollandaise

Veloute

Bechamel

Espagnole

Tomato

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