Sauces Quiz

What is a sauce primarily used for?

• To replace solid ingredients

• To add flavor and excitement to dishes

• To cool down hot dishes

• To serve as a main course

Which of the following is a common liquid ingredient for sauces?

• Cornstarch

• Flour

• Butter

• Milk

What is the process called when starch absorbs moisture to thicken a sauce?

• Fermentation

• Gelatinization

• Emulsification

• Reduction

Which thickening agent is often used in gravies and sauces like béchamel?

• Cornstarch

• Flour

• Instant starches

• Arrowroot

What is a characteristic of a good sauce?

• It should be very thick

• It should have lumps

• It should coat the back of a spoon

• It should be cloudy

Which of the following is a mother sauce?

• Salsa

• Hollandaise

• Gravy

• Compound Butter

What is demi-glace made from?

• Thickened milk

• Reduced brown stock

• Pureed vegetables

• Cornstarch and water

What is the main purpose of a liaison in sauce making?

• To add body and richness

• To cool the sauce

• To thicken the sauce

• To enhance color

Which of the following is a common problem in sauce making?

• Too clear

• Cloudy sauce

• Too thick

• Too much flavor

What is the primary ingredient in béchamel sauce?

• Butter

• Milk

• Egg yolks

• Tomatoes