Q4-TLE 10-Q2

It is another term for main ingredients used in making soup.

• major ingredients

• primary ingredients

• secondary ingredients

• principal ingredients

A term used in cookery to describe a wide range of flavored liquids that are served as part of the meal or dish.

• stock

• soup

• sauce

• beverage

It is a stock-based white sauce.

• bechamel

• velouté

• espagnole

• vinaigrette

This is a French word for a mixture of cooked flour and fat.

• mirepoix

• banguet

• bechamel

• roux

This is a sauce made of a simple blend of oil, vinegar, salt, and pepper

• bechamel

• velouté

• espagnole

• vinaigrette

What type of roux is cooked for 1 minute, no color.

• clear roux

• white roux

• blonde roux

• brown roux

What type of roux is flour cooked thoroughly until deep brown?

• clear roux

• white roux

• blonde roux

• brown roux

it is a mixture of cream and beaten egg yolks that is added to soup and sauces

• arrowroot

• whitewash

• liaison

• beurre manie

How long a basic sauce should store?

• 1 month

• 3 months

• 6 months

• 12 months

The following are thickening agents used for making sauce EXCEPT?

• flour

• cornstarch

• tomatoes

• potatoes