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Sauces

Authored by Dominique Lewis-Robinson

Education

12th Grade

Used 1+ times

Sauces
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10 questions

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1.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

The purpose of a sauce is to:

Improve the appearance of foods

Add moisture

Over power the food

Contribute flavor that compliments the dish

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The most commonly used starch based thickener is called__________. It is a mixture of equal fat and flour.

Hollandaise

Slurry

Roux

Sauce

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

This mother sauce uses butter, milk and flour. Its thickener is a roux.

Veloute

Béchamel

Tomato

Espagnole

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

This sauce usues butter, beef stock and flour. It's thickener is a roux.

Veloute

Tomato

Espagnole

Béchamel

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

This mother sauce uses tomato and chicken stock. It's thickener is a puree

Veloute

Béchamel

Tomato

Espagnole

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The five mother sauces are:

Hollandaise, Tomato, Espagnole, Veloute, Béchamel

Hollandaise, Tomato, Chicken, Veloute, Béchamel

Hollandaise, Stock, Espagnole, Veloute, Béchamel

Hollandaise, Mother, Espagnole, Sauce, Béchamel

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the three (3) main ingredients used in a sauce?

Liquid, thickener, cheddar cheese

Liquid, Thickener, seasoning and flavouring

Liquid, thickener, milk

Liquid, tomatoes, flavouring 

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