Worksheetsgrade 9 QUARTER-SUMMARY (PRLIMINARY EXAM))
Total questions: 10
Worksheet time: 2mins
1. Which of the following is NOT a thickening agent?
A. Flour
B. Starch
C. Slurry
D. Salt
2. Identify the most commonly used thickeners for sauce making.
A. Flour
B. Starches
C. Thickening agent
D. Vegetable oil
3. It is a rich emulsified sauce made from butter, eggs, lemon juice and cayenne.
A. Brown sauce
B. Hollandaise sauce
C. Veloute sauce
D. White sauce
4. This variation of sauce is made just before they are to be used.
A. Cold sauces
B. Hot sauces
C. Hollandaise sauce
D. Sauce
5. Consist of liquid dispersed with or without an emulsifier in another liquid
A. Animal fat
B. Roux
C. Margarine
D. Emulsion
6. It is a flavorful liquid usually thickened used to season flavor and enhance other food.
A. Brown sauce
B. Hot sauce
C. Sauce
D. Tomato sauce
7. The chief ingredients of this sauce are veal, chicken and fish broth, thickened with blonde roux.
A. Brown sauce
B. Hollandaise
C. Tomato
D. Velouté sauce
8. Sauce that is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
A. Brown sauce
B. Hot sauces
C. Tomato sauce
D. Thickening agent
9. What do you call a sauce cooked ahead of time, cooled, covered and placed in the refrigerator to chill?
A. Cold sauces
B. Hot sauces
C. Hollandaise
D. Sauce
10. It is used as a substitute for butter because of its lower cost.
A. margarine
B. Oil
C. Fat
D. Vegetable oil
