Quizz bee

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

• A. Bechamel

• B. Espagnole

• C. Veloute

• D. Hollandaise

Its basic ingredient is milk which is thickened with flour enriched with butter.

• A. Bechamel

• B. Espagnole

• C. Hollandaise

• D. Tomato

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

• A. Espagnole

• B. Tomato

• C. Bechamel

• D. Veloute

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

• A. Tomato

• B. Hollandaise

• C. Veloute

• D. Bechamel

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

• A. Espagnole

• B. Bechamel

• C. Hollandaise

• D. Veloute

Cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.

• A. White Roux

• B. Brown Roux

• C. Clear Roux

• D. Blond Roux

Which one is NOT the Common Problems in Sauce?

• A. Oiling - Off

• B. Poor Texture

• C. Rich in Flavor

• D. Synersis

This is the important components of a dish.

• A. Sauces

• B. Soups

• C. Stocks

• D. Dressings

Can be used for roux, but it adds no flavor.

• A. Vegetable oil and shortening

• B. Margarine

• C. Animal Fat

• D. Clarified Butter

Used as a substitute for butter because of its lower cost.

• A. Lard

• B. Palm oil

• C. Clarified butter

• D. Margarine