WorksheetsStarches/Gravy
Total questions: 9
Worksheet time: 5mins
Name
Class
Date
1.
A liquid with particles dispersed evenly throughout is called a
a)
colloid
b)
sauce
c)
heterogeneous
d)
element
2.
Why aren't root starches (arrowroot or tapioca) good for sauces?
a)
It makes them unpleasantly clear.
b)
It makes them oddly flavored
c)
It's too high in protein
3.
How to starches thicken sauces?
a)
the starches explode and trap the liquid
b)
they dissolve in the liquid
c)
they gelatinize
d)
they emulisify the liquid
4.
A roux is:
a)
fat and flour cooked together before adding liquids
b)
a kind of pan
c)
the way to measure a whisk
d)
a big lump of flour in a gravy
5.
The darker the roux, the _______ liquid it can thicken.
a)
more
b)
less
6.
The main difference between flour and cornstarch while cooking as a thickener is...
a)
flour thickens below the boiling point
b)
flour has to cook longer to thicken
c)
flour is saltier than cornstarch
d)
flour has more thickening power than cornstarch
7.
What advantage does cooking a roux have?
a)
It cooks out the floury taste
b)
it makes the flavor saltier
c)
it makes the sauce/gravy thicker
d)
it makes sure there aren't any lumps
8.
True or false? Flour gravy thickens more as it cools.
a)
True
b)
False
9.
Why is bechamel so versatile?
a)
it's easy to make
b)
it's easy to add a lot of flavors to make it go with a lot of different foods
c)
it's expensive
d)
it requires a lot of practice
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