TLE 10_3rd Q

The _____________ serves as the base of most sauces.

• liquid

• thickening agent

____________________ can significantly enhance the flavor of a sauce.

• flavoring and seasoning

• stock

Instant starches are used more in ____________ rather than in sauces making.

• thickening

• baking

Sauce should have a proper ______________ without any lumpy, gritty, floury, or pasty texture.

• inconsistency

• consistency

Arrowroot is made from roots of certain _____________ plants.

• tropical

• arctic

______________ is twice thicker than flour.

• cornstarch

• arrowroot

Sauces should be covered and stored below _____________ (39.2°F).

• 6 degree Celcius

• 4 degree Celcius

Thickening agent is combined with liquid then it absorbs ______________ leading to gelatinization.

• dryness

• moisture

Beurre manie is made by kneading together equal parts of flour and butter to form a ____________.

• dough

• sauce

It is recommended to reheat the sauce at 60°C (140°F) as quickly as possible and hold it at the temperatures for at least_______________.

• 2 minutes

• 5 minutes