grade 9 QUARTER-SUMMARY (PRLIMINARY EXAM))

1. Which of the following is NOT a thickening agent?

• A. Flour

• B. Starch

• C. Slurry

• D. Salt

2. Identify the most commonly used thickeners for sauce making.

• A. Flour

• B. Starches

• C. Thickening agent

• D. Vegetable oil

3. It is a rich emulsified sauce made from butter, eggs, lemon juice and cayenne.

• A. Brown sauce

• B. Hollandaise sauce

• C. Veloute sauce

• D. White sauce

4. This variation of sauce is made just before they are to be used.

• A. Cold sauces

• B. Hot sauces

• C. Hollandaise sauce

• D. Sauce

5. Consist of liquid dispersed with or without an emulsifier in another liquid

• A. Animal fat

• B. Roux

• C. Margarine

• D. Emulsion

6. It is a flavorful liquid usually thickened used to season flavor and enhance other food.

• A. Brown sauce

• B. Hot sauce

• C. Sauce

• D. Tomato sauce

7. The chief ingredients of this sauce are veal, chicken and fish broth, thickened with blonde roux.

• A. Brown sauce

• B. Hollandaise

• C. Tomato

• D. Velouté sauce

8. Sauce that is made from stock (ham/pork) and tomato products seasoned with spices and herbs.

• A. Brown sauce

• B. Hot sauces

• C. Tomato sauce

• D. Thickening agent

9. What do you call a sauce cooked ahead of time, cooled, covered and placed in the refrigerator to chill?

• A. Cold sauces

• B. Hot sauces

• C. Hollandaise

• D. Sauce

10. It is used as a substitute for butter because of its lower cost.

• A. margarine

• B. Oil

• C. Fat

• D. Vegetable oil