SAUCE KO DZAE!
Authored by Girl Singkit
Other, Specialty
9th - 11th Grade
Used 2+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is a rich emulsion sauce made from butter, egg yolks, lemon juice and cayenne.
BECHAMEL
HOLLANDAISE
ESPAGNOLE
VELOUTE
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
EMULSION
TOMATO
BECHAMEL
ESPAGNOLE
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.
VELOUTE
TOMATO
EMULSION
ESPAGNOLE
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The thickening agent of Bechamel is White Roux while the thickening agent of Espagnole is ______________ Roux?
DARK
BLOND
BROWN
WHITE
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a contribution of sauces in our food?
MOISTURE
SMELL
FLAVOR
APPEARANCE
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