Sauces and Stocks Quiz

What do you call a fluid that enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry?

• Soup

• Roux

• Sauce

• Stocks

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.

There are two variations of sauces, the first one is cooked before they are to be used and the other one is cooked ahead of time and put in the refrigerator to chill before serving. What kind of sauce is described in the second one?

• Hot sauce

• Red sauce

• Cold sauce

• White sauce

Dana is preparing ingredients in making spaghetti, she gets stock of pork, fresh tomatoes and herbs and spices. What do you think is the kind of sauce she will cook?

• White sauce

• Brown sauce

• Velouté sauce

• Tomato sauce

What do you call to emulsified sauce made from butter, egg yolks, lemon juice and cayenne?

• Emulsion

• Velouté sauce

• Tomato sauce

• Hollandaise sauce

How can you differentiate a hot sauce to white sauce?

• Hot sauce is thicker than cold sauce.

• Cold sauce is tastier than a hot sauce.

• Hot sauce is served hot used while cold sauces are served cold.

• Hot sauces should be in dark color while cold sauces must be in light color when serve.

Upon putting flour into the sauce mixture, it became dry and hard to stir, what do you think is the reason why the problem occurs?

• Adding too much flour.

• Adding too much butter.

• Adding small amount of flour.

• Adding small amount of butter.

How will you describe the texture of sauce made in item number 7?

• It will have soft texture when cook.

• It will have poor texture when cook.

• It will have rough texture when cook.

• It will have smooth texture when cook.

Anabell will be making a light sauce for her carbonara, which of the following proportion of ingredients she should follow?

• 2 tbsp of butter, 1tbsp of flour and a cup of milk.

• 1 tbsp of butter, 1tbsp of flour and a cup of milk.

• 1 tbsp of butter, 2tbsp of flour and 3 cups of milk.

• 1 tbsp of butter, 3 tbsp of flour and a cup of milk.

Which of the following is the possible cause of oiling-off of your sauce?

• Putting too much fat in the mixture.

• Adding of other liquid into the mixture.

• Adding more flour while upon cooking.

• Longer time allotted in cooking your sauce.