COOKERY 10_SAUCE MAKING

WHICH OF THE FOLLOWING IS NOT A "MOTHER SAUCE"

• BECHAMEL SAUCE

• HOLLANDAISE SAUCE

• ESPAGNOLE SAUCE

• HOT SAUCE

WHICH OF THE FOLLOWING IS USED AS A SUBSTITUTE FOR BUTTER?

• MARGARINE

• LARD

• VEGETABLE OIL

• CLARIFIED BUTTER

WHAT MOTHER SAUCE IS IN THE PICTURE?

• BECHAMEL SAUCE

• VELOUTE SAUCE

• HOLLANDAISE SAUCE

• ESPAGNOLE SAUCE

NEVER MIX AN OLD BATCH OF SAUCE WITH A NEW BATCH

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

A FLAVORFUL LIQUID, USUALLY THICKENED THAT IS USED TO SEASON, FLAVOR AND ENHANCE OTHER SAUCES.

• EMULSION

• LIAISON

• SAUCE

• ROUX

WHAT TYPICAL MOTHER SAUCE IS USED IN CARBONARA?

• VELOUTE

• ESPAGNOLE

• BECHAMEL

• HOLLANDAISE

THE MOST COMMON THICKENERS FOR SAUCE MAKING IS.

• ARROWROOT STARCH

• CORNSTARCH

• RICE STARCH

• FLOUR

BROWN SAUCE IS ALSO KNOWN AS.

• VELOUTE SAUCE

• ESPAGNOLE SAUCE

• TOMATO SAUCE

• HOLLANDAISE SAUCE

WHAT COMMON PROBLEM IN SAUCE MAKING IS INDICATED IN THE PICTURE?

• OILING-OFF

• OIL STREAKING

• DISCARDING

• SYNERSIS

WHICH OF THE FOLLOWING IS NOT A TYPE OF ROUX?

• WHITE

• BLOND

• BROWN

• YELLOW