NEW
Font size
WorksheetsStock and Sauces
Total questions: 15
Worksheet time: 8mins
What three things must be present to cause a sauce to thicken?
Heat, Starch, and Proteins
Heat, Starch and Liquid
Starch, Liquid and Eggs
Eggs, Starch and Proteins
Sauces must be cooked _____ minutes after they thickened.
Two minutes
Three minutes
One minute
Five minutes
What sauce is made with equal parts fat and equal parts thickening agents.
Liaison
Roux
Slurry
White Sauce
A solution of a starch and a cool liquid if added to heat it must be stirred constantly, this is a
Slurry
Roux
Liaison
Coulis
What is a mixture of egg yolks and heavy cream?
Slurry
Roux
Liaison
Coulis
Sugar has an effect on the thickening or sauces, why?
Sugar has a toughing effect
Sugar adds flavor
Sugar has a tenderizing effect
Sugar has a lumping effect
Acids have an effect on the thickening of sauce, what is that effect
Lemon Juice tenderizes the sauce
Lemon juice coagulates the sauce
Lemon juice breaks down the sauce
Lemon juice can cause lumps
Identify the thickening agents below
Corn starch, liaison, and sugar
Corn starch, flour, and cream of tartar
gelatin, arrowroot, and baking powder
baking soda, starch and liquid
What is another term for a "white sauce"
Bechamel
Coulis
Sauce Espagnole
Tomato Sauce
What sauce is made from a Fruit or Vegetable puree
Veloute
Bechamel
Coulis
Hallandaise sauce
There is a category of "other sauce" a raw vegetable used for dips would be?
Relish
Salsa
Gravy
Independent Sauce
Another one of the "other sauces" and is made from cooked apples and or cooked tomatoes is?
Independent sauce
Salsa
Relishes
Compound butters
How do you store a sauce?
in the refrigerator
Cover the top of the sauce with plastic wrap so the surface of the sauce doesn't coagulate, then store in the refrigerator
It can be left out and doesn't need to be refrigerated
Air tight container
This term is defined by a starch granulate that will absorb moisture when placed in a liquid
cream of tartar
Coagulate
Emulsify
Gelatinization
Vegetable puree used as a starch has the ability to thicken what product?
Stew
Vegetable Puree Soup
Baked Goods
Gravy
