Sauces Preparation Quiz

Faye has prepared the béchamel sauce for her garlic buttered chicken. She made a good sauce based on the evaluation of her mother and it was described by her mother that the following has characterized her prepared sauce, EXCEPT...

• no lumps

• Flavor is not floury or pasty.

• not sticky to the back of a spoon

• not breaking apart when it cooks down

If you are going to prepare a sauce using butter, egg yolks, lemon juice and cayenne, which of the following sauce can you make?

• Espagnole

• tomato sauce

• béchamel sauce

• Hollandaise sauce

When you combined raw vegetables or fruits with spices, onions and chiles, which of the following sauces can you produce?

• salsa

• gravy

• relishes

• marinara sauce

Which of the following recipe can be used as a cold sauce?

• veloute

• relishes

• Espagnole

• Hollandaise

There are many thickening agents that can be used to make a roux. Which of the following can be BEST to use if you will consider the cost and its availability in the market?

• bread flour

• wheat flour

• cassava starch

• all-purpose flour

Starch granules absorb water and swell many times from their original sizes. Once you used hot water for starch mixture it will be subject to heating process, which of the following will happen?

• Lumping process occurs.

• It may produce slurry.

• It may create a sauce.

• Starch and water mixed easily.

When making a roux, which of the following should be added to starch?

• vinegar

• cold water

• Lemon juice

• clarified butter

In every cooking, usually problems occur. Which of the following problems that normally encounter when lumping occurs?

• discarding

• poor texture

• oil streaking

• all of the above

Wyndella will prepare a Hollandaise sauce. Arrange the following steps accordingly to make it properly prepared.

• 1, 2, 3, 4

• 2, 3, 1, 4

• 3, 2, 1, 4

• 4, 2, 1, 3

Which of the following ratio of butter, flour and liquid ingredients may produce a light sauce?

• 1 tbsp :1 tbsp : 1 cup

• 1 ½ tbsp. : 11/2 tbsp : 1 cup

• 2 tbsp : 2 tbsp : 1 cup

• 5 tsp : 2 tbsp : 1 cup