Les sauces de bases
Authored by johan beyssou
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Vocational training
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ma composition est de beurre, farine,lait, muscade, sel je suis ?
La soubise
La mornay
La béchamel
La aurore
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Si j'ajoute du gruyère dans la béchamel je suis ?
Cardinal
Thermidor
Mornay
Soubise
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ma liaison pour réaliser un velouté est ?
Purée de légumes
Roux
Farine
Beurre
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Je suis composé de champignons, moules, crevettes, vin blanc et crème je suis ?
Joinville
Dieppoise
Bonne femme
Bechamel
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Dans la sauce Bordelaise la moelle et une composante ?
Vrai
Faux
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
L'Espagnole et lié au roux ?
Blanc
Brun
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La sauce américaine est composée de ?
Écrevisses
Langouste
Homard
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