TLE 10 - Q1 - DRILLS 3
Authored by Maria Aileen Rodriguez
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9th Grade
Used 1+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Emulsion goes on for an hour, like hollandaise sauce which contains eggs.
Emulsion
Permanent Emulsion
Semi-permanent Emulsion
Temporary Emulsion
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A cooking strategy for eliminating and dissolving caramelized food buildup from a skillet to season sauces, soups, and flavors.
Deglazing
Emulsification
Gelatinization
Reduction
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The sorting of fluid from solids or lumps utilizing a sifter or strainer.
Enriching
Deglazing
Seasoning
Straining
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The process of preparing sauce by blending two components which don't usually blend.
Deglazing
Emulsification
Gelatinization
Reduction
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most popular as the way toward thickening when making sauces, soups and custards.
Deglazing
Emulsification
Gelatinization
Reduction
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A finishing technique by adding salt, pepper and lemon juice that invigorates taste buds.
Enriching
Deglazing
Seasoning
Straining
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Emulsion endures for several days, similar to mayonnaise-based sauces that contain eggs.
Emulsion
Permanent Emulsion
Semi-permanent Emulsion
Temporary Emulsion
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