Sauce Quiz

simon stocker
Quiz by simon stocker, updated more than 1 year ago
simon stocker
Created by simon stocker over 5 years ago
112
5

Description

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

Question 1

Question
A Veloute is made with which roux?
Answer
  • A Fawn Roux
  • A white Roux
  • A brown roux
  • A Roux Brother

Question 2

Question
A Jus de Rotie is a what ?
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?
Answer
  • Beef
  • Lamb
  • Pork
  • Veal

Question 4

Question
A buerre Blanc is made with which ingredients?
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?
Answer
  • Roux based
  • Puree based
  • Wine based
  • Spice based

Question 6

Question
Which group from those listed below are derivatives of Mayonnaise
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?
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?
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?
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?
Answer
  • Thin a sauce down
  • Reduce a sauce
  • coat a sauce
  • enrich a sauce
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