POST-TEST

Starch granules absorb water and swell many times from their original sizes. Once you used hot water or starch mixture it will be subjected to heating process, which of the following will happen?

• Lumping occurs

• It may create a sauce

• It may produce slurry

• Starch and water mixed easily

When making a roux, which of the following should be added to starch?

• Vinegar

• Cold water

• Lemon juice

• Clarified Butter

In every cooking, usually problems occur. Which of the following problems that normally encounter when lumping occurs?

• Discarding

• Oil steaking

• Poor texture

• All of the above

Which of the following ratio of butter, flour and liquid ingredients may produce a light sauce?

• 1 tbsp : 1 tbsp : 1 cup

• 1 ½ tbsp : 1 ½ tbsp : 1 cup

• 2 tbsp : 2 tbsp : 1 cup

• 5 tsp : 2 tbsp: 1 cup

Faye has prepared the béchamel sauce for her garlic buttered chicken. She made a good sauce based on evaluation of her mother and it was described by her mother that the following has characterized her prepared sauce, EXCEPT...

• No lumps

• Flavor is not floury or pasty

• It does not stick to the back of a spoon

• It does not break apart when it cooks down

If you are going to prepare a sauce using a butter, egg yolks, lemon juice and cayenne, which of the following sauce can you make?

• Espagnole

• Tomato Sauce

• Béchamel Sauce

• Hollandaise Sauce

When you combined raw vegetables or fruits with spices, onions and chiles, which of the following sauces can you produce?

• Salsa

• Gravy

• Relishes

• Marinara Sauce

Which of the following recipe can be used as a cold sauce?

• Veloute

• Relishes

• Espagnole

• Hollandaise

There are many thickening agents that can be used to make a roux. Which of the following can be BEST to use if you will consider the cost and its availability in the market?

• Bread flour

• Wheat flour

• Cassava starch

• All-purpose flour

Wyndella will prepare a Hollandaise sauce. Arrange the following steps accordingly to make it properly prepared.

1. Separate the 2 egg yolks from egg whites.

2. Make clarified butter then let sink the milk solid for 10 minutes.

3. Place into bowl the 2 egg yolks and add ½ tsp. of water then whisk continuously until pale and foamy.

4. Pour the clarified butter into mixture while whisking until it become thick then season to taste with Kosher salt, lemon juice and cayenne pepper.

• 1, 2, 3, 4

• 2, 3, 1, 4

• 3, 2, 1, 4

• 4, 2, 1, 3