SAUCE VARIETIES

Roux is a cooked mixture of equal parts by weight of fat and flour

• TRUE

• FALSE

• MAYBE

• ABSOLUTELY NOT

Margarine is used as substitute for butter because of its lower cost

• TRUE

• FALSE

• MAYBE

• ABSOLUTELY NOT

The different types of roux are, white , blonde and brown.

• TRUE

• FALSE

• MAYBE

• ABSOLUTELY NO

Hot sauces are made just before they are to be used

• TRUE

• FALSE

• MAYBE

• ALL OF THE ABOVE

The common problems in preparing sauces are discarding, oiling off, poor texture, syneresis, oil streaking.

• TRUE

• FALSE

• MAYBE

• NOT AT ALL

A roux based sauce made with margarine or butter, flavor and brown stock.

• Brown sauce /Espagnole

• Hollandaise

• Tomato Sauce

• Bechamel

Sauce made by forming an emulsion fat such as margarine, butter or salad oil, lemon juice and egg.

• Butter sauce

• Tomato Sauce

• Hollandaise Sauce

• bechamel Sauce

Sauce made from a blend salad oil, vinegar and seasoning.

• Hollandaise Sauce

• Butter Sauce

• bechamel sauce

• Vinaigrette

Sauce made with tomatoes and seasoned with spices and herbs

• Brown Sauce

• Hollandaise Sauce

• Tomato Sauce

• Brown Sauce

It is a flavorful liquid usually thickened and used to season food.

• Stocks

• Soup

• Sauce

• Bouillon