SSS Sauce quiz
Authored by Jessica tan
Professional Development, Fun
1st - 3rd Grade
Used 1+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following refers to gravies?
juices from roasting meat/poultry
juice from bone
sauce from reducing brown stock
sauce from reducing braising
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Glaze can be achieved by reducing stock in low heat.
True
False
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Can gravy be infused by herbs or spices?
true
false
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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.
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Gravy needed thickening agent to help thicken it. Which of the following is recommended thickening agent?
Slurry
White roux
Brown roux
Liaison
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is ONE of the mother sauces?
Supreme Sauce
Bechamel Sauce
Mushroom Brown Sauce
Bearnaise Sauce
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Sauces should have a texture like soup.
True
False
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