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SAUCE KO DZAE!

Authored by Girl Singkit

Other, Specialty

9th - 11th Grade

Used 2+ times

SAUCE KO DZAE!
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5 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a rich emulsion sauce made from butter, egg yolks, lemon juice and cayenne.

BECHAMEL

HOLLANDAISE

ESPAGNOLE

VELOUTE

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.

EMULSION

TOMATO

BECHAMEL

ESPAGNOLE

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.

VELOUTE

TOMATO

EMULSION

ESPAGNOLE

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The thickening agent of Bechamel is White Roux while the thickening agent of Espagnole is ______________ Roux?

DARK

BLOND

BROWN

WHITE

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a contribution of sauces in our food?

MOISTURE

SMELL

FLAVOR

APPEARANCE

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