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WorksheetsMother Sauce Hollandaisse Review
Total questions: 13
Worksheet time: 7mins
What is a flavored liquid that is used for the base of great soups and sauces?
Stock
Soup
Sauce
Five classical sauces that are the basis for most other sauces.
king sauces
hierarchy sauces
mother sauces
master sauces
What does the term 'mise en place' literally translate to
getting into place
lets begin
to be prepared
putting into place
What is the technique used to make Hollandaise sauce
sauteing
poaching
blending
emulsification
Which one is the coagulant agent used to poach eggs
lemon juice
vinegar
roux
heat
What is the purpose of butter clarification?
to remove the milk solids that can burn and excess water
to remove the fat part of butter
it is the same as butter
to increase butter flavor
What does the poaching cooking method consists of?
cooking in water
cooking in water and a coagulant agent
it could be done in oil or water
consists of separating the eggs from yolks
What could be one of the applications of Hollandaise sauce
Used to make eggs benedict, and Bearnaise sauce, as a sauce for salmon, sauce for asparagus etc
to make bechamel sauce
hollandaise sauce is already a derivative sauce
All of the above
