SAUCE VARIETIES

SAUCE VARIETIES

10th Grade

30 Qs

quiz-placeholder

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SAUCE VARIETIES

SAUCE VARIETIES

Assessment

Quiz

Education

10th Grade

Medium

Created by

GEMMA CANDADO

Used 2+ times

FREE Resource

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Roux is a cooked mixture of equal parts by weight of fat and flour

TRUE

FALSE

MAYBE

ABSOLUTELY NOT

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Margarine is used as substitute for butter because of its lower cost

TRUE

FALSE

MAYBE

ABSOLUTELY NOT

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The different types of roux are, white , blonde and brown.

TRUE

FALSE

MAYBE

ABSOLUTELY NO

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Hot sauces are made just before they are to be used

TRUE

FALSE

MAYBE

ALL OF THE ABOVE

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The common problems in preparing sauces are discarding, oiling off, poor texture, syneresis, oil streaking.

TRUE

FALSE

MAYBE

NOT AT ALL

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A roux based sauce made with margarine or butter, flavor and brown stock.

Brown sauce /Espagnole

Hollandaise

Tomato Sauce

Bechamel

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sauce made by forming an emulsion fat such as margarine, butter or salad oil, lemon juice and egg.

Butter sauce

Tomato Sauce

Hollandaise Sauce

bechamel Sauce

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