quiz 3
Quiz by Kimberly Ann Yuson
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- Q1
Which of the following sauce is made from veal, chicken or fish broth that is thickened with blonde roux?
Tomato Sauce
Bechamel sauce
Veloute sauce
Hollandaise sauce
30s - Q2
Which of the following sauce is a brown roux-based that is made with margarine or butter?
Espagnole sauce
Hollandaise sauce
Tomato sauce
Veloute sauce
30s - Q3
Which of the following sauce where in the basic ingredient is milk which is thickened with flour enriched with butter?
Veloute sauce
Tomato sauce
Bechamel sauce
Hollandaise sauce
30s - Q4
Which of the following is a flavorful liquid is usually thickened that is used to season, flavorand enhance other foods?
Flavorings
Stock
Sauce
Soup
30s - Q5
It is a cooked mixture of flour and fat used as a thickening agent in a soup or sauce.
Users enter free textType an Answer30s - Q6
It is used as a substitute for butter because of its lower cost
Users enter free textType an Answer30s - Q7
A kind of roux that is cooked to a light brown color and a nutty aroma
Users enter free textType an Answer30s - Q8
A kind of roux that is cooked just enough to cook the raw taste of flour and used for béchamel and other white sauces based on milk.
Users enter free textType an Answer30s - Q9
A kind of roux that is cooked little longer to a slightly darker color and used for veloutes.
Users enter free textType an Answer30s - Q10
Arrange the steps in making roux in chronological order
Users link answersLinking30s