Mastering Level 3 Sauces Quiz
Authored by Dermot Regan
Hospitality and Catering
12th Grade
Used 3+ times
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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of an emulsifier in a sauce?
To add flavour
To stabilise the mixture
To thicken the sauce
To add colour
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a classic French sauce?
Marinara
Béchamel
Pesto
Salsa
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common thickening agent used in sauces?
Baking soda
Cornflour
Gelatine
Vinegar
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which sauce is traditionally paired with roast beef?
Hollandaise
Béarnaise
Horseradish
Pesto
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient in a Hollandaise sauce?
Tomato
Butter
Cream
Olive oil
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a method to prevent a sauce from splitting?
Rapid boiling
Gradual heating
Adding ice
Using a whisk
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using a roux in sauce making?
To add sweetness
To thicken the sauce
To enhance colour
To add acidity
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