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1504620
Sauce Quiz
Description
Please use this test to revise prior to your underpinning knowledge test. Perform more research at http://en.wikipedia.org/wiki/Sauce
No tags specified
culinary arts
cooking
sauces
cookery
level 2 and 3
Quiz by
simon stocker
, updated more than 1 year ago
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Created by
simon stocker
almost 10 years ago
441
5
0
Resource summary
Question 1
Question
A Veloute is made with which roux?
Image:
images (image/jpg)
Answer
A Fawn Roux
A white Roux
A brown roux
A Roux Brother
Question 2
Question
A Jus de Rotie is a what ?
Image:
imagesS2KKXCBE (image/jpg)
Answer
a Mayonnaise derivative
Sauce made from roasting juices and stock
a Wine based gravy
The juice from an Indian Bread
Question 3
Question
A Horseradish sauce is generally served with what roast meat?
Image:
imagesYM99JONQ (image/jpg)
Answer
Beef
Lamb
Pork
Veal
Question 4
Question
A buerre Blanc is made with which ingredients?
Image:
imagesLAWGY2L4 (image/jpg)
Answer
Butter, wine, shallots, water,herbs
Butter, Brown stock, Brandy
Butter, tomato puree, balsamic vinegar
Margarine, wine, onions, mushrooms
Question 5
Question
A curry sauce is a what sauce?
Image:
imagesFH0D4WUV (image/jpg)
Answer
Roux based
Puree based
Wine based
Spice based
Question 6
Question
Which group from those listed below are derivatives of Mayonnaise
Image:
imagesV71Q7T47 (image/jpg)
Answer
Tartare, Vinaigrette, Remoulade
Marie Rose, Sauce Verte, Tartare
Cumberland, Parsley, Dressing
Horseradish, Raita, Salsa
Question 7
Question
Hot Sauces not for immediate use should be stored how?
Image:
imagesG9MEFBW0 (image/jpg)
Answer
Put in a container and placed in the stores, dated and labeled
Frozen, dated labeled and placed in a cardboard container
Chilled rapidly, placed in a suitable plastic container stored in a fridge dated and labeled at 4-8 degrees centigrade
Reduced, and placed in a bowl and placed in a fridge
Question 8
Question
Some fine sauces are strained what is the best method?
Image:
imagesFTWR1TYM (image/jpg)
Answer
A colander and tea towel
A Chinois and Muslin
A Through a conical strainer and coffee filter
Teapot
Question 9
Question
A hollandaise sauce is an emulsion of what?
Image:
imagesLAWGY2L4 (image/jpg)
Answer
Egg yolks and Butter
Egg whites and wine
Whole Eggs and Oil
Egg Yolks and Melted Margarine
Question 10
Question
A Monter au Buerre is used to?
Image:
imagesUY3REYA4 (image/jpg)
Answer
Thin a sauce down
Reduce a sauce
coat a sauce
enrich a sauce
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