Complex Hot Sauces

Which one of the following statements is most appropriate when selecting ingredients to meet dish requirements?

• Check with the front of house to ensure that ingredients match the menu.

• Check the quality of the ingredients for freshness, texture and aroma.

• Check weight, quality and quantity matches dish requirements.

• Check weight with colleagues to ensure sufficient ingredients for the dish are present.

Which one of the following quality points should be looked for in sauce ingredients?

• Good aroma, colour and texture.

• Odourless, good texture and flavour.

• Good colour, appearance and cost.

• Odourless, light colour and firm texture.

Which one of the following is the most appropriate immediate action to take if there are problems with ingredients?

• Stop preparation and inform supervisor immediately.

• Stop preparation and inform colleagues of problem.

• Stop preparation and replace problem ingredients.

• Stop preparation and inform front of house immediately.

Which of the following equipment is most suitable for making Hollandaise sauce?

• Saucepan and wooden spoon.

• Hand bowl and whisk.

• Sauté pan and slotted spoon.

• Whisk and saucepan.

Why is it important to weigh all ingredients prior to preparing, cooking and finishing hot sauces?

• To ensure that the sauce has the correct flavour, texture and appearance when completed.

• To meet customer requirements and assist in promoting a good image for the business.

• To ensure the supervisor will be pleased with the finished hot sauce.

• To comply with organisational procedures and requirements.

Which one of the following statements defines the term reducing?

• To simmer gently till cooked.

• To boil rapidly to volume required.

• To bake until correct temperature.

• To trim to desired size and shape.

Which one of the following temperatures should a Béarnaise sauce be cooked to?

• 27°C.

• 37°C.

Which one of the following herbs is a dominant flavour in traditionally made Chasseur sauce?

• Basil.

• Rosemary.

• Tarragon.

• Thyme.

Which one of the following ingredients is conductive to healthy eating when preparing, cooking and finishing complex sauces?

• Single cream.

• Double cream.

• Olive oil.

• Sunflower oil.

Which one of the following sauces has tomato paste added to make it to a Choron sauce?

• Hollandaise.

• Remoulade.

• Béarnaise.

• Mayonnaise.