TLE 10 -MARCH 10,2023

What is a flavorful liquid, usually thickened that is used to season, flavor and

enhance other foods?

• SALSA

• SAUCE

• SOUP

• STOCK

What type of sauce is rich white produced using milk and thickened with flour and

enriched with butter?

• BECHAMEL

• ESPAGNOLE

• HOLLANDAISE

• VELOUTE

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

• CREAM

• PASTE

• ROUX

• STARCH

It refers to the mixture of cornstarch and water which is mostly used in Chinese and

other Asian sauces.

• BEURRE MANIE

• LIAISON

• SLURRY

• VELOUTE

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

• BUTTER

• LARD

• MARGARINE

• SHORTENING

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

• BLOND ROUX

• BROWN ROUX

• DARK ROUX

• WHITE ROUX

Which is NOT considered one of the mother sauces?

• BECHAMEL

• ESPAGNOLE

• LIAISON

• TOMATO SAUCE

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

• BLOND SAUCE

• COLD SAUCE

• HOT SAUCE

• RED SAUCE

All of the following are importance of reduction EXCEPT,

• USE TO ADJUST TEXTURES

• USE TO ADD NEW FLAVORS

• USE TO ENHANCE ITS COLOR

• USE TO CONCENTRATE BASIC FLAVORS

HOW MANY MINUTES DO WE NEED TO COOK A BROWN ROUX?

• 45-50 MINUTES

• 50-60 MINUTES

• 15-20 MINUTES

• 2-3 MINUTES