Cookery 10
Authored by Jaylord Edjan
Business
4th Grade
Used 149+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
1. Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.
Tomato sauce
Veloute sauce
White sauce
Marinara sauce
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
1. Its basic ingredient is milk which is thickened with flour enriched with butter.
White sauce
Hollandaise sauce
Tomato sauce
Veloute sauce
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
1. It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
Veloute sauce
Marinara sauce
White sauce
Tomato sauce
4.
OPEN ENDED QUESTION
10 sec • Ungraded
1. It is a flavorful liquid usually thickened that is use to season, flavor and to enhance other foods.
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5.
MULTIPLE SELECT QUESTION
10 sec • 1 pt
Roux is cooked mixture of equal parts by weight of _____.
water + flour
lard + baking powder
butter + flour
milk + flour
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
It is a French word taken from the Latin “salsus” meaning salted.
Soup
Sauce
Stock
Suace
7.
MULTIPLE SELECT QUESTION
10 sec • Ungraded
Ingredients in Preparing Bechamel sauce EXCEPT
Flour
Butter
Soy sauce
Milk
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