Cookery Summative Quiz #3
Quiz by Liwayway Tan
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- Q 1/19Score 0
Identify the type of Fat.
29Users enter free text
- Q1
Identify the type of Fat.
Users enter free textType an Answer30s - Q2
Identify the type of fat.
Users enter free textType an Answer30s - Q3
Identify the type of fat.
Users enter free textType an Answer30s - Q4
Identify the type of fat.
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Its basic ingredient is milk which is thickened with flour enriched with butter.
Hollandaise
White sauce
Brown sauce / Espagnole
Velouté sauce
30s - Q6
It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
Hollandaise
Espagnole sauce
Velouté sauce
Tomato sauce
30s - Q7
Its chief ingredients are veal, chicken and fish broth,thickened with blonde roux.
Velouté sauce
White sauce
Tomato sauce
Brown sauce
30s - Q8
It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
Tomato sauce
White sauce
Brown sauce
Hollandaise
30s - Q9
Hot sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.
falsetrueTrue or False30s - Q10
Starches are the most commonly used thickeners for sauce making.
truefalseTrue or False30s - Q11
Brown roux is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.
falsetrueTrue or False30s - Q12
Blond roux is cooked little longer to a slightly darker color; used for veloutes´.
truefalseTrue or False30s - Q13
Brown sauce / Espagnole is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
truefalseTrue or False30s - Q14
Identify the Basic Finishing Techniques in Sauce Making.
Users re-arrange answers into correct orderJumble30s - Q15
Identify the Basic Finishing Techniques in Sauce Making.
Users re-arrange answers into correct orderJumble30s
