WorksheetsSAUCE KO DZAE!
Total questions: 5
Worksheet time: 3mins
Name
Class
Date
1.
It is a rich emulsion sauce made from butter, egg yolks, lemon juice and cayenne.
a)
BECHAMEL
b)
HOLLANDAISE
c)
ESPAGNOLE
d)
VELOUTE
2.
It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
a)
EMULSION
b)
TOMATO
c)
BECHAMEL
d)
ESPAGNOLE
3.
The chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.
a)
VELOUTE
b)
TOMATO
c)
EMULSION
d)
ESPAGNOLE
4.
The thickening agent of Bechamel is White Roux while the thickening agent of Espagnole is ______________ Roux?
a)
DARK
b)
BLOND
c)
BROWN
d)
WHITE
5.
Which of the following is NOT a contribution of sauces in our food?
a)
MOISTURE
b)
SMELL
c)
FLAVOR
d)
APPEARANCE
100 %
