
Sauces
Authored by Sandra McManamon
Arts
11th - 12th Grade
25 Questions
Used 3+ times

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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Thickened liquids that complement other foods. This is known as?
Dressing
Sauces
Stock
Roux
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When starches are combined with a hot liquid, they absorb
liquid in a processes called ___________.
Coagulation
Imagination
Gelatinization
Homogenization
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most commonly used starch based thickener is
called _____________. It is a mixture of equal parts flour and fat
Hollandaise
Slurry
Roux
Sauce
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This is done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.
Slurry
Roux
Reduction
Bechamel
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
a smooth, creamy substance made of liquidized or crushed fruit or vegetables.
Coulis
Roux
Puree
Smoothie
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Egg yolks must go through the processes of
tempering, or gradually warming to the temperature
of the yolks
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This mother sauce uses Butter, Milk, and Flour. Its thickener is a Roux.
Velotue
Tomato
Bechamel
Espagnole
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