1504620
Descripción
Test por simon stocker, actualizado hace más de 1 año
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Creado por simon stocker
hace alrededor de 10 años
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Pregunta 1
Respuesta
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A Fawn Roux
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A white Roux
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A brown roux
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A Roux Brother
Pregunta 2
Respuesta
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a Mayonnaise derivative
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Sauce made from roasting juices and stock
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a Wine based gravy
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The juice from an Indian Bread
Pregunta 3
Pregunta
A Horseradish sauce is generally served with what roast meat?
Image:
imagesYM99JONQ (image/jpg)
Respuesta
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Beef
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Lamb
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Pork
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Veal
Pregunta 4
Respuesta
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Butter, wine, shallots, water,herbs
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Butter, Brown stock, Brandy
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Butter, tomato puree, balsamic vinegar
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Margarine, wine, onions, mushrooms
Pregunta 5
Respuesta
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Roux based
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Puree based
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Wine based
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Spice based
Pregunta 6
Pregunta
Which group from those listed below are derivatives of Mayonnaise
Image:
imagesV71Q7T47 (image/jpg)
Respuesta
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Tartare, Vinaigrette, Remoulade
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Marie Rose, Sauce Verte, Tartare
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Cumberland, Parsley, Dressing
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Horseradish, Raita, Salsa
Pregunta 7
Respuesta
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Put in a container and placed in the stores, dated and labeled
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Frozen, dated labeled and placed in a cardboard container
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Chilled rapidly, placed in a suitable plastic container stored in a fridge dated and labeled at 4-8 degrees centigrade
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Reduced, and placed in a bowl and placed in a fridge
Pregunta 8
Respuesta
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A colander and tea towel
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A Chinois and Muslin
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A Through a conical strainer and coffee filter
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Teapot
Pregunta 9
Respuesta
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Egg yolks and Butter
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Egg whites and wine
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Whole Eggs and Oil
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Egg Yolks and Melted Margarine
Pregunta 10
Respuesta
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Thin a sauce down
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Reduce a sauce
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coat a sauce
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enrich a sauce
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