Font size
WorksheetsQ3-TLE10-Sauces
Total questions: 15
Worksheet time: 11mins
What is the most commonly used thickeners for sauce making?
Rice
Grain
Starch
Butter
What kind of fat is the perfect substitute for butter when making a roux?
Heavy cream
Margarine
Vegetable oil and shortening
Animal fat
What basic finishing technique is being used in order to produce a smooth, lump free sauce?
Reduction
Deglazing
Enriching with butter and cream
Straining
Which of the following statement is CORRECT?
Mix an old batch of sauce with a new batch.
It is recommended to use aluminum containers when preparing and cooking Hollandaise sauce.
Make sure all tools and equipment are partially clean
It is advisable to discard any leftover sauces.
How much flour is needed to add if the amount of fat being put in the saucepan in making a roux is 225 grams?
220 grams
225 grams
320 grams
325 grams
A mixture of two liquids that would not normally mix is called (a) .
A kind of sauce that is made from milk and thickened with flour enriched with butter is known as (a) .
A type of roux that is being used to thickened veloute sauce is called (a) .
A type of emulsifying agent that is being used in making Hollandaise sauce is called (a) .
Brown sauce is a brown roux-based sauce made with margarine or butter, flavor and brown stock which is otherwise known as (a) .
A sauce that includes flavor contrasting to a food brings out the flavor of that food.
True
False
Reduction is being done to concentrate basic flavors and adjust textures of the sauce.
True
False
Flour is the principal starch used for sauce making.
True
False
Starch granules are separated by mixing the starch with hot liquid.
True
False
The thickening power of flour depends on its starch content.
True
False
