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Stocks, Soups, And Sauces
Test Description: Play this game to prepare for your Unit 4 summative
Instructions: Answer all questions to get your test result.
1) A liquid that is used to add to a main dish
A
Stock
B
Sauce
C
Soup
2) An item that is commonly used in soups and gravies
A
Soup
B
Sauce
C
Stock
3) Equal parts fat and flour
A
Roux
B
Slurry
C
Veloute
4) Cornstarch and a cold liquid
A
Bechamel
B
Slurry
C
Blond Roux
5) White roux and milk
A
Veloute
B
Espangole
C
Bechamel
6) Brown roux and brown stock
A
Bechamel
B
Espangole
C
Hollandaise
7) What is the thickening agent in a tomato sauce
A
Roux
B
Tomato Puree
C
Tomato Sauce
8) What is are the main ingredients and thickening agent in a hollandaise sauce?
A
Eggs and butter
B
Egg whites and butter
C
Egg yolks and butter
9) What thickening agent is used in a veloute?
A
Blond Roux
B
White Roux
C
Brown Roux
10) What ingredient makes up the majority of a mirepoix?
A
Carrots
B
Celery
C
Onion
*select an answer for all questions
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