SSS Sauce quiz

Which of the following refers to gravies?

• juices from roasting meat/poultry

• juice from bone

• sauce from reducing brown stock

• sauce from reducing braising

Glaze can be achieved by reducing stock in low heat.

• True

• False

Can gravy be infused by herbs or spices?

• true

• false

Which of the following is True about glaze?

• It had thick and syrupy texture.

• It had a texture of soup.

• It is light brown and cloudy.

• It is liquid from pan roasting.

Gravy needed thickening agent to help thicken it. Which of the following is recommended thickening agent?

• Slurry

• White roux

• Brown roux

• Liaison

Which of the following is ONE of the mother sauces?

• Supreme Sauce

• Bechamel Sauce

• Mushroom Brown Sauce

• Bearnaise Sauce

Sauces should have a texture like soup.

• True

• False

Portuguese Sauce is derived by which mother sauces?

• Espagnole Sauce

• Hollandaise Sauce

• Veloute Sauce

• Tomato Sauce

Arrange the 1st step in making hollandaise sauce.

• Clarified Butter

• Shallot and Tarragon vinegar reduction

• Egg Yolk

• Dijon Mustard

What is the correct step to rectify splited Hollandaise Sauce?

• Add warm water

• Add ice cube

• Start with Egg yolk and mustard

• Add mustard