Sauce Knowledge Quiz

Sauce Knowledge Quiz

11th Grade

15 Qs

quiz-placeholder

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15 Qs

Sauce Knowledge Quiz

Sauce Knowledge Quiz

Assessment

Quiz

Hospitality and Catering

11th Grade

Practice Problem

Medium

Created by

Sara Boyzo

Used 5+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which mother sauce uses brown stock as its base?

Béchamel

Velouté

Espagnole

Hollandaise

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a common use for Hollandaise sauce?

Roasted leg of lamb

Pasta

Eggs Benedict

Roasted chicken & potatoes

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a secondary sauce derived from Velouté?

Sauce Normande

Bearnaise

Demi-glace

Spanish

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which sauce has a base of brown stock?

Béchamel

Velouté

Espagnole

Hollandaise

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a liquid component in sauces?

Roux

Stock

Beurre manié

Slurry

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of aromatics in sauces?

To thicken the sauce

To add sweetness

To provide complexity and character

To add color

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How is the color of a roux determined?

By the type of flour used

By the type of fat used

By the length of heat time

By the amount of salt added

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