NEW
Font size
WorksheetsPrepare Sauces Required for Menu Items
Total questions: 15
Worksheet time: 4mins
1. What is a flavorful liquid, usually thickened that is used to season, flavor andenhance other foods?
A. Salsa
B. Sauce
C. Soup
D. Stock
2. What type of sauce is rich white produced using milk and thickened with flour andenriched with butter?
A. Bechamel
B. Espagnole
C. Hollandaise
D. Velouté
3. What do you call the cooked mixture of equal parts of fat and flour?
A. Cream
B. Paste
C. Roux
D. Starch
4. It refers to the mixture of cornstarch and water which is mostly used in Chinese andother Asian sauces.
A. Beurre Manié
B. Liaison
C. Slurry
D. Velouté
5. What type of fat is suitable for making roux because it results to finest sauces?
A. Butter
B. Lard
C. Margarine
D. Shortening
6. What type of roux is cooked just enough to cook the raw taste of flour for 4-6 mins.?
A. Blond Roux
B. Brown Roux
C. Dark Roux
D. White Roux
7. Which is NOT considered one of the mother sauces?
A. Bechamel
B. Espagnole
C. Liaison
D. Tomato sauce
8. What type of sauce is made just before they are to be used?
A. Blond sauce
B. Cold sauce
C. Hot sauce
D. Red sauce
9. What procedure is very important in order to produce a smooth, lump free sauce?
A. Deglazing
B. Reduction
C. Stirring
D. Straining
10. All of the following are importance of reduction EXCEPT,
A. Use to adjust textures
B. Use to add new flavors
C. Use to enhance its color
D. Use to concentrate basic flavors
11. How do you prepare a roux?.
A. Melt fat, add flour and stir until fat and flour is thoroughly mixed
B. Melt fat, add cream and stir until fat and cream is thoroughly mixed.
C. Melt fat, add powder and stir until fat and powder is thoroughly mixed.
D. Melt fat, add flour and milk and stir until the mixture is thoroughly mixed.
12. Why is tomato sauce also called red sauce?.D. Because it is made from flavorful ingredients that complements the color ofred meat.
A. Because its savory and complex flavor matches well with red meat
B. Because it is made from stock and tomato seasoned with spices and herbs
C. Because it contributes flavor and color to baked pasta recipes like lasagna.
C. Because it contributes flavor and color to baked pasta recipes like lasagna.
13. How will you cook blond roux?
A. Cook roux just enough to cook raw taste of flour for 4-6 mins
B. Cook roux a little longer to a slightly darker color for 6-8 mins.
C. Cook roux to a medium brown color and nutty aroma for 20 mins
D. Cook roux to a light brown color and nutty aroma for 15-20 minutes.
14. How will you evaluate sauce in terms of its consistency?
A. No starchy taste
B. Proper degree of seasoning
C. Smooth and free of lumps
D. Smooth with a good shine
15. What is the best solution for you to make in order to avoid incorrect consistencyof sauce?
A. Cook roux according to the type of sauce
B. Follow correct formula of roux and liquid
C. Stir mixture continuously and pass through a sieve
D. Put a film of melted butter on the surface of the sauce
