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Sauce Quiz

simon stocker 10 questions 5.0 (3 ratings)

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Questions in this quiz (10)

  1. 1A Veloute is made with which roux?Image for question 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 ?Image for question 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?Image for question 3
    1. ABeef
    2. BLamb
    3. CPork
    4. DVeal
  4. 4A buerre Blanc is made with which ingredients?Image for question 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?Image for question 5
    1. ARoux based
    2. BPuree based
    3. CWine based
    4. DSpice based
  6. 6Which group from those listed below are derivatives of MayonnaiseImage for question 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?Image for question 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?Image for question 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?Image for question 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?Image for question 10
    1. AThin a sauce down
    2. BReduce a sauce
    3. Ccoat a sauce
    4. Denrich a sauce

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