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Sauce Quiz

simon stocker 10 Fragen 5,0 (3 Bewertungen)

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Fragen in diesem Quiz (10)

  1. 1A Veloute is made with which roux?Bild zu Frage 1
    1. AA Fawn Roux
    2. BA white Roux
    3. CA brown roux
    4. DA Roux Brother
  2. 2A Jus de Rotie is a what ?Bild zu Frage 2
    1. Aa Mayonnaise derivative
    2. BSauce made from roasting juices and stock
    3. Ca Wine based gravy
    4. DThe juice from an Indian Bread
  3. 3A Horseradish sauce is generally served with what roast meat?Bild zu Frage 3
    1. ABeef
    2. BLamb
    3. CPork
    4. DVeal
  4. 4A buerre Blanc is made with which ingredients?Bild zu Frage 4
    1. AButter, wine, shallots, water,herbs
    2. BButter, Brown stock, Brandy
    3. CButter, tomato puree, balsamic vinegar
    4. DMargarine, wine, onions, mushrooms
  5. 5A curry sauce is a what sauce?Bild zu Frage 5
    1. ARoux based
    2. BPuree based
    3. CWine based
    4. DSpice based
  6. 6Which group from those listed below are derivatives of MayonnaiseBild zu Frage 6
    1. ATartare, Vinaigrette, Remoulade
    2. BMarie Rose, Sauce Verte, Tartare
    3. CCumberland, Parsley, Dressing
    4. DHorseradish, Raita, Salsa
  7. 7Hot Sauces not for immediate use should be stored how?Bild zu Frage 7
    1. APut in a container and placed in the stores, dated and labeled
    2. BFrozen, dated labeled and placed in a cardboard container
    3. CChilled rapidly, placed in a suitable plastic container stored in a fridge dated and labeled at 4-8 degrees centigrade
    4. DReduced, and placed in a bowl and placed in a fridge
  8. 8Some fine sauces are strained what is the best method?Bild zu Frage 8
    1. AA colander and tea towel
    2. BA Chinois and Muslin
    3. CA Through a conical strainer and coffee filter
    4. DTeapot
  9. 9A hollandaise sauce is an emulsion of what?Bild zu Frage 9
    1. AEgg yolks and Butter
    2. BEgg whites and wine
    3. CWhole Eggs and Oil
    4. DEgg Yolks and Melted Margarine
  10. 10A Monter au Buerre is used to?Bild zu Frage 10
    1. AThin a sauce down
    2. BReduce a sauce
    3. Ccoat a sauce
    4. Denrich a sauce

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Beschreibung
Please use this test to revise prior to your underpinning knowledge test. Perform more research at http://en.wikipedia.org/wiki/Sauce
Sprache
English
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