Prepare Sauces Required for Menu Items

1. What is a flavorful liquid, usually thickened that is used to season, flavor andenhance other foods?

• A. Salsa

• B. Sauce

• C. Soup

• D. Stock

2. What type of sauce is rich white produced using milk and thickened with flour andenriched with butter?

• A. Bechamel

• B. Espagnole

• C. Hollandaise

• D. Velouté

3. What do you call the cooked mixture of equal parts of fat and flour?

• A. Cream

• B. Paste

• C. Roux

• D. Starch

4. It refers to the mixture of cornstarch and water which is mostly used in Chinese andother Asian sauces.

• A. Beurre Manié

• B. Liaison

• C. Slurry

• D. Velouté

5. What type of fat is suitable for making roux because it results to finest sauces?

• A. Butter

• B. Lard

• C. Margarine

• D. Shortening

6. What type of roux is cooked just enough to cook the raw taste of flour for 4-6 mins.?

• A. Blond Roux

• B. Brown Roux

• C. Dark Roux

• D. White Roux

7. Which is NOT considered one of the mother sauces?

• A. Bechamel

• B. Espagnole

• C. Liaison

• D. Tomato sauce

8. What type of sauce is made just before they are to be used?

• A. Blond sauce

• B. Cold sauce

• C. Hot sauce

• D. Red sauce

9. What procedure is very important in order to produce a smooth, lump free sauce?

• A. Deglazing

• B. Reduction

• C. Stirring

• D. Straining

10. All of the following are importance of reduction EXCEPT,

• A. Use to adjust textures

• B. Use to add new flavors

• C. Use to enhance its color

• D. Use to concentrate basic flavors