WorksheetsLearning Activity Sheet in TLE (Cookery) - Cover Page
Total questions: 25
Worksheet time: 13mins
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is the principal starch used in sauce making.
Wheat flour
Cornstarch
Arrowroot
Tapioca starch
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is a cooked mixture of equal parts by weight of fat and flour.
Roux
Slurry
Beurre manié
Liaison
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is made from stock and tomato products seasoned with spices and herbs.
Tomato sauce
Espagnole sauce
Velouté sauce
Hollandaise sauce
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. Its basic ingredient is milk which is thickened with flour enriched with butter.
Béchamel sauce
Velouté sauce
Espagnole sauce
Hollandaise sauce
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together.
Emulsion
Suspension
Solution
Reduction
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
Hollandaise sauce
Béarnaise sauce
Velouté sauce
Mayonnaise
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
Espagnole sauce
Velouté sauce
Demi-glace
Pan gravy
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. Its chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.
Velouté sauce
Béchamel sauce
Espagnole sauce
Tomato sauce
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is a sauce that is cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.
Cold sauce
Hot sauce (à la minute)
Mother sauce
Compound butter
ACTIVITY 1 (Knowledge) IDENTIFICATION — Identify what is being asked. It is a sauce that is made just before they are to be used.
Hot sauce (à la minute)
Cold sauce
Mother sauce
Small sauce
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Starch granules must be separated before heating in liquid to avoid ________.
Lumping
Gelatinizes
Consistency
Luster
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Bread flour is commonly used in ________ cooking.
Commercial
Home
Outdoor
Experimental
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Make sure all equipment is perfectly ________.
Clean
Wet
Open
New
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Never mix an old ________ of sauce with a new batch.
Batch
Cup
Flavor
Pan
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Lumping occurs because the starch on the outside of the lump quickly ________ into a coating.
Gelatinizes
Evaporates
Burns
Ferments
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Margarine is used as a ________ for butter because of its lower cost.
Substitute
Topping
Decoration
Flavoring
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Make only ________ sauce to serve within 1 1/2 hours and discard any that is left over.
Enough
Extra
Double
Thick
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. A thickening agent thickens sauce to the right ________.
Consistency
Temperature
Color
Weight
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. Sauces enhance the appearance of a dish by adding ________ and sheen.
Luster
Salt
Steam
Bubbles
ACTIVITY 2 (Understanding) FILL IN THE BLANKS — Complete the sentence by choosing the correct word. A roux must be cooked so that the sauce does not have a raw, ________ flour taste.
Starchy
Sweet
Salty
Bitter
ACTIVITY 3 (Valuing) COMMON PROBLEMS IN SAUCE — Choose the best explanation of why it is important to know the common problems in sauce making.
It helps prevent faults and ensures sauces have proper texture, flavor, and appearance.
It shortens all recipes regardless of ingredients.
It eliminates the need for measuring tools in the kitchen.
It guarantees every sauce will taste identical in all kitchens.
ACTIVITY 4 (Performance) TIME FOR SAUCE — According to the Hollandaise Sauce recipe, what is the first step in the procedure?
Clarify the butter.
Beat egg yolks and cold water in a bowl.
Hold the bowl over a hot water bath and continue to beat.
Beat in lemon juice to taste and adjust seasoning.
ACTIVITY 4 (Performance) TIME FOR SAUCE — After removing the bowl from the heat, what does the recipe instruct you to do next?
Slowly and gradually beat in the warm butter.
Immediately add all the lemon juice at once.
Stop beating and cool completely before adding butter.
Whisk in flour to stabilize the sauce.
ACTIVITY 4 (Performance) TIME FOR SAUCE — What instruction is given about the temperature of the clarified butter?
Keep the butter warm but not hot.
Chill the butter until solid.
Boil the butter vigorously.
Serve the butter at room temperature without clarifying.
ACTIVITY 4 (Performance) TIME FOR SAUCE — For how long may the finished Hollandaise Sauce be held for service according to the recipe?
No longer than 1 1/2 hours
Up to 3 hours
Exactly 30 minutes
Overnight if refrigerated
