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24: In Review Questions
True or false. Most chefs consider sauce making to be one of the greatest challenges to master in the kitchen.
A. True
B. False
List four roles that sauces perform.
A roux consists of _____ parts flour and fat by weight.
Explain the difference between a white, blond, and brown roux.
List three starches commonly used in slurries.
A chef uses a process called _____ to avoid curdling egg yolks when adding them to a hot sauce.
What are the liquid and thickener used to make a white sauce?
True or false. A jus lié sauce requires more total preparation time than a demi-glace.
A. True
B. False
What is the principal method used to thicken tomato sauce?
List four types of nontraditional sauces.
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