Sauces Quiz Challenge. Is it a YES or a NO?

Sí o No

Jugadas 176

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Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE.

Creada por

Fritchie Rosas

Filipinas

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Sauces Quiz Challenge. Is it a YES or a NO?Versión en línea Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE. por Fritchie Rosas 1 Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne. Yes No 2 Brown roux is the base in making bechamel sauce. Yes No 3 Tomato sauce contains no stock or tomato products. Yes No 4 Hold sauce no longer than 1 ½ hours. Yes No 5 Cold sauces are cooked ahead of time and served hot. Yes No 6 Bechamel sauce is made with milk thickened with flour and butter. Yes No 7 Straining is not necessary in making sauce. Yes No 8 Hollandaise or béarnaise or any other acid product can be contained in aluminum container. Yes No 9 Roux is a mixture of fat and flour that is never cooked. Yes No 10 Milk cannot be used to thicken sauces. Yes No 11 A sauce adds moisture and flavor to food. Yes No 12 Lumping in sauce is desirable and ensures a thicker texture. Yes No 13 Blond Roux is lighter in color compared to brown roux. Yes No 14 Roux is a cooked mixture of equal parts by weight of fat and flour. Yes No 15 Starches such as flour and cornstarch are used as thickeners in sauce making. Yes No

Sauces Quiz Challenge. Is it a YES or a NO?Versión en línea

Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE.

por Fritchie Rosas

Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

Yes

Brown roux is the base in making bechamel sauce.

Yes

Tomato sauce contains no stock or tomato products.

Yes

Hold sauce no longer than 1 ½ hours.

Yes

Cold sauces are cooked ahead of time and served hot.

Yes

Bechamel sauce is made with milk thickened with flour and butter.

Yes

Straining is not necessary in making sauce.

Yes

Hollandaise or béarnaise or any other acid product can be contained in aluminum container.

Yes

Roux is a mixture of fat and flour that is never cooked.

Yes

Milk cannot be used to thicken sauces.

Yes

A sauce adds moisture and flavor to food.

Yes

Lumping in sauce is desirable and ensures a thicker texture.

Yes

Blond Roux is lighter in color compared to brown roux.

Yes

Roux is a cooked mixture of equal parts by weight of fat and flour.

Yes

Starches such as flour and cornstarch are used as thickeners in sauce making.

Yes

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Sauces Quiz Challenge. Is it a YES or a NO?

Sí o No

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Sauces Quiz Challenge. Is it a YES or a NO?Versión en línea

por Fritchie Rosas

Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

Brown roux is the base in making bechamel sauce.

Tomato sauce contains no stock or tomato products.

Hold sauce no longer than 1 ½ hours.

Cold sauces are cooked ahead of time and served hot.

Bechamel sauce is made with milk thickened with flour and butter.

Straining is not necessary in making sauce.

Hollandaise or béarnaise or any other acid product can be contained in aluminum container.

Roux is a mixture of fat and flour that is never cooked.

Milk cannot be used to thicken sauces.

A sauce adds moisture and flavor to food.

Lumping in sauce is desirable and ensures a thicker texture.

Blond Roux is lighter in color compared to brown roux.

Roux is a cooked mixture of equal parts by weight of fat and flour.

Starches such as flour and cornstarch are used as thickeners in sauce making.

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